Sugar Snap Pea and Carrot Soba Noodles



By London Baker, RD, LDN


  • 6 ozs Buckwheat Soba Noodles

  • 2 cups Frozen Edamame

  • 1 1/4 cups Sugar Snap Peas (about 3 cups)

  • 1 lb Carrots (peeled and washed)

  • 1/2 cup Chopped Fresh Cilantro (about 2 handfuls)

  • 1/4 cup Sesame Seeds

  • 3/4 tsp Reduced Sodium Soy Sauce

  • 2 tbsps Peanut Oil

  • 1 Lime (juiced)

  • 1 tbsp Toasted Sesame Oil

  • 1 tbsp Honey Or Agave Nectar

  • 1 tbsp Miso Paste (*White miso)

  • 2 tsps Freshly Grated Ginger

  • 1 tsp Chili Garlic Sauce


  1. Gather all ingredients and equipment.

  2. To prepare the vegetables: Slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into thin, small, bite size pieces or peel with a vegetable peeler.

  3. Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.

  4. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain and set aside.

  5. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.

  6. Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Enjoy!

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