Peas, Edamame, and Carrot Soba Noodles
A simple fresh recipe packed with veggies!
Prep Time25 minutes mins
Cook Time5 minutes mins
Total Time30 minutes mins
Servings: 4
For the sauce:
- 1/4 cup(s) soy sauce
- 2 tablespoon(s) light oil (such as canola or vegetable)
- 1 lime juiced
- 1 tablespoon(s) sesame oil
- 1 tablespoon(s) agave
- 1 tablespoon(s) white miso paste
- 2 teaspoon(s) fresh ginger grated or minced
- 1 teaspoon(s) Sriracha
For the noodles:
- 6 oz soba noodles
- 2 cup(s) shelled frozen edamame
- 3 cup(s) sugar snap peas
- 4 medium carrots peeled and sliced into ribbons with vegetable peeler
- 1/2 cup(s) fresh cilantro chopped
- 2 tablespoon(s) sesame seeds
Get Recipe Ingredients
To make the sauce, place all the sauce ingredients into a small bowl, whisk until well combined, then set aside.
Bring two big pots of water to a boil. In one pot, cook the soba noodles just until al dente, according to instructions on packaging.
In the second pot, cook the frozen edamame until warmed through, about 4- 6 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 over the chopped cilantro and sesame seeds.
For oil-free: simply omit the oil and sub with a splash of water or vegetable broth if needed.
For soy-free: sub the soy sauce for coconut aminos.
Serving: 1serving (recipe makes 4 servings) | Calories: 449kcal | Carbohydrates: 60g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 1384mg | Potassium: 879mg | Fiber: 9g | Sugar: 12g | Vitamin A: 11139IU | Vitamin C: 60mg | Calcium: 167mg | Iron: 6mg
Find it online:
https://www.easyveganmealplan.com/recipe/peas-edamame-and-carrot-soba-noodles/