6 oz soba noodles (or spaghetti noodles of choice)
2 cups frozen organic edamame
8 oz snow peas
4 - 6 medium-sized carrots
½ cup fresh cilantro, chopped
¼ cup sesame seeds
Giner Sesame Sauce:
¼ cup tamari or soy sauce
2 Tbsp extra-virgin olive oil
Juice of 1 small lime
1 Tbsp toasted sesame oil
1 Tbsp honey or agave nectar
1 Tbsp white miso
2 tsp freshly grated ginger
1 tsp chili garlic sauce or sriracha
To prepare the vegetables: Roughly chop the show peas, slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
Whisk together all the sauce ingredients in a small bowl until combined. Set aside.
Bring two big pots of water to a boil (one for the noodles, one for the edamame).
Pour the sesame seeds into a small pan and toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds start to 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). Drain.
Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes). Before draining, toss the snow peas into the boiling edamame water and cook for an additional 20 seconds. Drain.
Combine the soba noodles, edamame, snow peas and carrots in a large serving bowl. Pour in the dressing and toss. Toss in the chopped cilantro and toasted sesame seeds.
Serve and enjoy!
Picture and recipe adapted from: https://cookieandkate.com/sugar-snap-pea-and-carrot-soba-noodles/