Snap Pea & Carrot Soba Noodles

by Cookie and Kate
Snap Pea & Carrot Soba Noodles


For the soba:
·6 oz soba noodles or other noodles of choice
·2 cups frozen organic edamame
·Approx. 3 cups sugar snap peas
·6 carrots, julienned
·½ cup chopped fresh cilantro
·¼ cup toasted sesame seeds
For the ginger-sesame sauce:
·¼ cup reduced-sodium soy sauce
·2 tablespoons peanut oil or extra-virgin olive oil
·1 lime or lemon, juiced
·1 tablespoon sesame oil
·1 tablespoon honey
·1 tablespoon white miso (optional)
·2 teaspoons freshly grated ginger
·1 teaspoon sriracha


Slice the peas in half lengthwise or just roughly chop them. To make the sauce, whisk together the ingredients in a small bowl until well combined, then set aside. Bring two big pots of water to a boil. Once boiling, cook the soba noodles in one of the pots just until al dente, about 5 minutes or so. Then drain and rinse under cool water. Cook the frozen edamame in the other pot until warmed through, about 4-6 minutes. Before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Then, drain. Combine the soba noodles, edamame, snap peas and carrots in a large bowl. Pour in the dressing and toss. Add in the chopped cilantro and toasted sesame seeds before serving. Enjoy!

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

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