Comments on: Sugar Snap Pea and Carrot Soba Noodles

By: Kate

Kate — Wed, 13 Jan 2021 20:11:44 +0000

In reply to Mary Richman. Hi! You can eat the sugar snap peas shell and all. I hope that helps!

By: Mary Richman

Mary Richman — Sat, 09 Jan 2021 21:55:58 +0000

So I never ate edamame before. I guess i needed to take the peas out and just eat them?

By: Kate

Kate — Wed, 09 Dec 2020 16:42:04 +0000

In reply to Ellyna. Hi Ellyna, sorry I don't have an oil free option and wouldn't be able to say for sure if it would work with something else without trying.

By: Ellyna

Ellyna — Wed, 09 Dec 2020 16:05:32 +0000

This recipe looks delicious – is there a way to make it without oil? I just don’t enjoy things made with oil at all. Thanks!

By: B

Tue, 10 Nov 2020 00:11:15 +0000

Your recipes are just so delicious, fresh, and quick to make. Thanks for helping me learn how to cook, C&K! Also, wishing Cookie improved health with her treatment. I know how hard it is having a sick fur boo. Wishing you patience and that you take in all the happy times and snuggles your heart can hold.

By: Kate

Kate — Tue, 18 Aug 2020 11:04:45 +0000

In reply to Ashley N. Boydston. Hi Ashley! You should be able to find some at Whole Foods.

By: Ashley N. Boydston

Ashley N. Boydston — Sat, 15 Aug 2020 01:37:10 +0000

Hi! I’m in KC, too! What store did you find the sweet Miso paste at?

By: Susan

Susan — Tue, 21 Jul 2020 23:48:56 +0000

We really enjoyed this. I substituted sliced red peppers for the snap peas, and it was great. I just steamed the edamame in a little water with the peas. I did add some garlic prior to adding the carrots and cooked soba noodles and sauce. We enjoyed the cilantro and toasted sesame seeds. We added some leftover zucchini corn fritters revived in the air fryer. A satisfying vegan dinner…even for my spouse, an omnivore.

★★★★★

By: Mialuvsveggies

Mialuvsveggies — Tue, 30 Jun 2020 01:13:00 +0000

WooHoo! This was A-Mazing! Yum! Yum!

★★★★★

By: maria

maria — Sat, 27 Jun 2020 14:36:49 +0000

We made this to utilize the sugar snap peas and carrots from our CSA. We didn’t have edamame but we added tofu and then to “cook” the peas and carrots we poured the pasta water over them for a couple of minutes. We also added spiralized zucchini (since we had some of that in our CSA, too). The sauce is excellent and we loved the vegetable flavors and crunch. This is a great spring / early summer meal using the vegetables of the season, keeping the kitchen cool on hot days (with only pasta noodles to cook) and the perfect temperature to eat inside or outside. Leftovers are great cold and make for a yummy lunch – easy to take on a picnic (as we found out the next day). Thanks so much for posting!

★★★★★