Sugar Snap Pea and Carrot Soba Noodles
Servings: 6
Calories: 326kcal
Ingredients
- 6 ounces soba noodles
- 2 cups frozen edamame
- 3 cups sugar snap peas
- 3 cups shredded carrots
- ½ cup cilantro chopped
- ¼ cup sesame seeds toasted
For the ginger-sesame sauce:
- ¼ cup reduced sodium soy sauce
- 2 tbsp extra-virgin olive oil OPTIONAL
- 1 lime juice of
- 1 tbsp sesame oil
- 1 tbsp agave nectar
- 1 tbsp white miso paste
- 1 inch ginger grated
- 1 tsp Sriracha chili sauce OPTIONAL
Instructions
- Whisk together all the dressing ingredients in a small bowl. Set aside.
- Bring two big pots of water to a boil. In one pot, cook the soba noodles according to package directions. Then drain and rinse under cool water. Cook the edamame in the other pot for about 5 minutes. Add the peas to the boiling water and cook for a minute. Drain and rinse.
- 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.
Nutrition
Calories: 326kcal | Carbohydrates: 43g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Sodium: 762mg | Potassium: 619mg | Fiber: 7g | Sugar: 9g | Vitamin A: 9448IU | Vitamin C: 38mg | Calcium: 150mg | Iron: 5mg
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