Sugar Snap Pea & Carrot Soba Noodles
Serves
4
Prep Time
25 minutes
Cook Time
5 minutes
Ingredients
For the sauce:
4 tbsp tamari
2 tbsp olive oil
1 lime, juiced
1 tbsp toasted sesame oil
1 tbsp agave syrup
1 tbsp white miso
2 tsp root ginger, grated
1 tsp sriracha
4 tbsp tamari
2 tbsp olive oil
1 lime, juiced
1 tbsp toasted sesame oil
1 tbsp agave syrup
1 tbsp white miso
2 tsp root ginger, grated
1 tsp sriracha
For the noodles:
6 oz (170 g) soba noodles
2 cups (320 g) frozen edamame
3 cups (300 g) sugar snap peas
4 carrots, sliced into ribbons
½ cup (7 g) cilantro, chopped
4 tbsp sesame seeds
6 oz (170 g) soba noodles
2 cups (320 g) frozen edamame
3 cups (300 g) sugar snap peas
4 carrots, sliced into ribbons
½ cup (7 g) cilantro, chopped
4 tbsp sesame seeds
Nutrition
(Per Serving)
Calories
518
Fats
20 g
Protein
20 g
Carbs
57 g
Instructions
- Place all the sauce ingredients into a small bowl and whisk until well combined.
- Bring two big pots of water to a boil. In one pot, cook the soba noodles until al dente according to the package instructions.
- In the second pot, cook the frozen edamame until warmed through (about four to six minutes). Before draining, toss the sugar snap peas into the boiling water and cook for an additional 20 seconds, then drain.
- Combine the soba noodles, edamame, sugar snap peas, and carrots in a large serving bowl. Pour over the sauce and toss to combine.
- To serve, sprinkle chopped cilantro and toasted sesame seeds over the meal.