6 oz soba noodles or spaghetti noodles of choice
2 cups frozen organic edamame
6 oz sugar snap peas or snow peas
1 bunch small carrots
1 small onion or green onion
1/2 head broccoli
1 cup cabbage
½ cup chopped fresh cilantro (about 2 handfuls)
¼ cup sesame seeds
1 Tbsp peanut or olive oil
¼ cup reduced-sodium tamari or soy sauce
2 Tbsp peanut oil or olive oil
1 small lime, juiced
1 Tbsp toasted sesame oil
1 Tbsp white miso
2 tsp freshly grated ginger
1 tsp chili garlic sauce or sriracha
Prepare the vegetables: Slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a cheese grater or vegetable peeler. Roughly chop the broccoli and cabbage into small pieces.
Over medium heat, add oil and onion to a sauce pan. Sauté for 3-4 minutes, or until slightly browned and translucent. Add broccoli and cabbage and cook for 5-7 minutes or until tender.
To make the sauce whisk together the ingredients in a small bowl until emulsified. Set aside.
Bring two pots of water to a boil (one for the noodles and one for the edamame).
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 turn golden and start 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. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes). 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.
Recipe and image adapted from: https://cookieandkate.com/sugar-snap-pea-and-carrot-soba-noodles/