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Name: Sugar Snap Pea and Carrot Soba Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 6 oz Soba Noodles; 2 cups frozen edamame; 10 oz sugar snap peas; 6 medium carrots; 1/2 cup cilantro; 1/4 cup sesame seeds; 1/4 cup GF soy sauce; 2 tablespoons olive oil; 1 small lime juiced; 1 tablespoon Toasted sesame oil; 1 tablespoon honey; 1 tablespoon GF miso; 2 tablespoons ginger; 1 teaspoon chili garlic sauce or sriracha

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INGREDIENTS

6 oz Soba Noodles
2 cups frozen edamame
10 oz sugar snap peas
6 medium carrots
1/2 cup cilantro
1/4 cup sesame seeds
1/4 cup GF soy sauce
2 tablespoons olive oil
1 small lime ; juiced
1 tablespoon Toasted sesame oil
1 tablespoon honey
1 tablespoon GF miso
2 tablespoons ginger
1 teaspoon chili garlic sauce or sriracha

INSTRUCTIONS

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

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.

5. 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. Serve.

NOTES

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Sugar Snap Pea and Carrot Soba Noodles

6 oz Soba Noodles
2 cups frozen edamame
10 oz sugar snap peas
6 medium carrots
1/2 cup cilantro
1/4 cup sesame seeds
1/4 cup GF soy sauce
2 tablespoons olive oil
1 small lime juiced
1 tablespoon Toasted sesame oil
1 tablespoon honey
1 tablespoon GF miso
2 tablespoons ginger
1 teaspoon chili garlic sauce or sriracha

1. To prepare the vegetables: Use a chef’s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
2. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.
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.
5. 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. Serve.

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Nutrition

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Serving Size: 1 Serving (1010g)
Recipe Makes: 1 Servings

Calories: 1710
Calories from Fat: 712 (42%)

Amt Per Serving		% DV

	Total Fat 79.1g	105 %
	Saturated Fat 12.2g	61 %
	Monounsaturated Fat 31.5g
	Polyunsanturated Fat 30.7g
Cholesterol 142.9mg		44 %
Sodium 311.7mg		11 %
Potassium 2658.1mg		70 %
Total Carbohydrate 215.4g		63 %
	Dietary Fiber 34.5g	138 %
	Sugars, other 180.8g
Protein 49.3g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1710

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