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GoFarm Blog

Snap Pea and Carrot Soba Noodles


  • 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

Ginger-sesame sauce

  • 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


  1. 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.

  2. 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.

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

  4. Bring two pots of water to a boil (one for the noodles and one for the edamame).

  5. 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.

  6. 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.

  7. 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:


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