Sugar Snap Pea Carrot Soba Noodles Recipe 45

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SUGAR SNAP PEA & CARROT SOBA NOODLES RECIPE - (4/5)



Sugar Snap Pea & Carrot Soba Noodles Recipe - (4/5) image

Provided by rbotzl01

Number Of Ingredients 16

SOBA:
6 ounces soba noodles
2 cups frozen organic edamame
10 ounces (about 3-cups) sugar snap peas or snow peas
6 medium-sized carrots, peeled
1/2 cup cilantro, chopped fresh (about 2 handfuls)
1/4 cup sesame seeds
Ginger-sesame sauce
1/4 cup reduced-sodium tamari or soy sauce
2 tablespoons quality peanut oil or extra-virgin olive oil
1 small lime, juiced
1 tablespoon toasted sesame oil
1 tablespoon honey or agave nectar
1 tablespoon white miso*
2 teaspoons ginger, freshly grated
1 teaspoon chili garlic sauce or sriracha

Steps:

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

SOBA NOODLES WITH CHICKEN AND SNAP PEAS



Soba Noodles With Chicken and Snap Peas image

A simple sesame-soy dressing coats chewy soba noodles, tender chicken and crisp sugar snap peas in this dish that's good at room temperature or cold. It's a great way to use leftover or store-bought rotisserie chicken, but also works well without. You can double up on the snap peas instead or fold in other vegetables, like grated carrots, shredded cabbage or thinly sliced bok choy. The quick daikon pickles add a bright tangy crunch, but you can skip them and still enjoy this one-bowl meal.

Provided by Genevieve Ko

Categories     dinner, lunch, weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons rice vinegar
3 tablespoons honey
Kosher salt
1 cup very thinly sliced peeled daikon radish
8 ounces sugar snap peas, strings removed (3 cups)
2 bundles soba noodles (8 to 9 ounces)
3 tablespoons soy sauce
2 tablespoons sesame oil
1/2 teaspoon red-pepper flakes, plus more for serving
3 cups shredded cooked chicken
Sliced scallions and toasted sesame seeds, for serving

Steps:

  • Bring a large saucepan of water to a boil. Meanwhile, mix the vinegar, 1 tablespoon honey and 1 teaspoon salt in a small bowl. Add the daikon and press into the mixture to submerge as much as possible. Let stand until ready to serve, mixing occasionally.
  • Add 1/4 cup salt to the boiling water. Add the snap peas and cook just until bright green and tender, about 30 seconds to 1 minute. Using a spider or slotted spoon, transfer to a colander and immediately rinse under cold water until cool. Drain well.
  • Add the noodles to the boiling water. Cook, stirring occasionally, until just tender, 4 to 8 minutes. Drain, rinse under cold water until cool and drain again.
  • While the noodles cook, whisk the soy sauce, sesame oil, red-pepper flakes and remaining 2 tablespoons honey in a large bowl. Add the chicken, soba and snap peas and toss until evenly coated. Season to taste with salt.
  • Divide among bowls. Drain the daikon pickles and arrange on top, then garnish with the scallions, sesame seeds and additional red-pepper flakes.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 11 grams, Carbohydrate 63 grams, Fat 17 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 761 milligrams, Sugar 18 grams, TransFat 0 grams

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