Sugar Snap Pea and Carrot Soba Noodles

Ingredients

Contains: wheat, peanut, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 ounces soba noodles
• 2 cups frozen organic edamame
• 10 ounces (about 3 cups) sugar snap peas or snow peas
• 6 medium-sized carrots, peeled
• ½ cup chopped fresh cilantro (about 2 handfuls)
• ¼ cup sesame seeds
• ¼ cup reduced-sodium tamari or soy sauce
• 2 tablespoons quality peanut oil or extra-virgin olive oil
• 1 small lime, juiced
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey or agave nectar
• 2 teaspoons freshly grated ginger
• 1 teaspoon chili garlic sauce or sriracha

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil. Add the soba noodles and cook for 3 minutes, then add the frozen edamame and sugar snap peas and cook 2 minutes more, until the noodles are tender and the vegetables are bright green.

2. Drain everything and rinse under cold water until cool. Set aside to drain well.

3. In a large bowl, whisk together the tamari, lime juice, toasted sesame oil, peanut oil, honey, grated ginger and chili garlic sauce until smooth.

4. Peel the carrots and cut them into thin ribbons with a vegetable peeler or into fine matchsticks with a knife.

5. Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Remove from the pan right away.

6. Chop the cilantro finely.

7. Add the noodles, edamame, snap peas and carrots to the dressing and toss well to coat.

8. Sprinkle with the chopped cilantro and toasted sesame seeds, toss once more, and serve at room temperature or chilled.