Sugar Snap Pea and Carrot Soba Noodles

A vibrant soba noodle recipe full of fresh springtime produce.

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
½ cup chopped fresh cilantro (about 2 handfuls)
¼ cup sesame seeds
¼ 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 freshly grated ginger
1 teaspoon chili garlic sauce or sriracha

View the full recipe at Cookie and Kate →