I don’t think I could ever live in Seattle. Every time the sky goes gray, I want to curl up on the couch with this sweet thing and stare out the window. And daydream. Daydream about writing a book titled Rain: Killing Productivity Since the Beginning of Time. (A true story.) See, this is why I wouldn’t get anything done in rainy Seattle. The drips and drops hitting the roof always lull me into la-la land.
Let’s talk about this soba dish before I succumb to the couch. It is pretty fantastic and green, just like the fledgling leaves sprouting from the trees outside. It contains more produce than noodles, which keeps it fresh and light.
This dish is simple to make once you have the vegetables prepared and the dressing whisked up. Just bring two pots of water to boil: one for the noodles, and another for the edamame and snap peas, which you’ll cook briefly before draining. Then you just toss in the rest!
In an attempt to make this website a better resource to you all, I’ve decided to formalize my recipe notes. Check out the end of the recipe for details on how to store leftovers, how to make the recipe gluten free/vegan, and so forth.
Sugar Snap Pea and Carrot Soba Noodles
- Author:
- Prep Time: 25 mins
- Cook Time: 5 mins
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Main
- Cuisine: Asian
A healthy, vibrant soba noodle recipe full of fresh springtime produce. Feel free to trade in other seasonal vegetables for the sugar snap peas, like chopped bell pepper. This recipe yields about six servings and the leftovers don’t keep particularly well, so halve the ingredients if you’re not serving a crowd.
Ingredients
Soba
- 6 ounces soba noodles or spaghetti noodles of choice
- 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
Ginger-sesame sauce
- 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
Instructions
- To prepare the vegetables: Use a chef’s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
- To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.
- Bring two big pots of water to a boil. 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 are turning golden and starting 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 and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but 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.
Notes
*I used Miso Master brand’s reduced-sodium sweet white miso. It’s in the refrigerated section near the tofu. Omit if you can’t find it, but it provides a nice boost of flavor.
Make it vegan: Sub agave nectar for the honey.
Make it gluten free: Buy certified gluten-free, all buckwheat soba noodles (or gluten-free spaghetti) and use tamari instead of regular soy sauce. Make sure your miso is gluten free, if using.
Storage suggestions: This dish keeps decently well, covered and refrigerated, for a couple of days, BUT here’s a better way, courtesy of Janet: make a batch, store the salad and dressing separately until ready to eat, and then grab one or two portions and add some dressing. Either way, you can serve leftovers chilled or gently rewarmed. Wake up leftovers with a dash of additional tamari or lime juice and fresh cilantro leaves.
Change it up: Feel free to substitute other seasonal produce for the sugar snap peas, or skip them altogether for less prep work. Chopped, raw bell pepper would be a nice addition this summer.
Recommended equipment: This julienne peeler is a fun tool that turns carrots (and zucchini and cucumbers) into thin vegetable noodles.
If you love this recipe: I have more soba noodle recipes over here!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Katrina @ Warm Vanilla Sugar
I love how colourful this is! So yummy looking!
Lisa @ Simple Pairings
So colorful, fresh, and inviting! A great meal to look forward to.
How to Philosophize with Cake
That looks so delicious and healthy! I adore peas in the springtime, so I can’t wait to get them from the local farmer.
Anne @aveganadventure
I’ve never had much luck with my julienne peeler, but yours looks way better. I might have to upgrade! The new note format is terrific — especially the vegan/gluten-free substitution suggestions. What to serve alongside would be welcome too, where applicable. Thanks!
Kate
Thanks, Anne! My shiny metal julienne peeler has been very good to me so far. I was thinking of this recipe as a complete meal in a bowl, but I definitely want to include serving suggestions with other recipes. Thank you for your feedback!
Laura (Tutti Dolci)
Soba noodles are the best, love this vibrant dish! The noodle to veggie ratio looks perfect!
Amanda
Mmm, this looks so delicious. Such gorgeous pictures, too! I make your Raw Veggie & Soba Noodle Salad alllll the time but definitely going have to give this a try!
Kate
Thank you, Amanda! I hope you enjoy this soba salad, too!
Angela @ Eat Spin Run Repeat
Once again, another absolutely stunning salad! I love the whole ginger-lime-tamari combo and I keep a container of a homemade dressing very similar to yours in my fridge on a regular basis. It’s SO addictive! Also, I’m 100% the same as you when it comes to rain and just wanting to curl up on the couch. In fact, as I type this it’s pouring outside (as it has been all day) but recipes like this are making my day a bit brighter. :) Pinning now!
Kate
Thank you, Angela! Your comments are always so encouraging. I appreciate you!
Dishing up the Dirt
Kate, this is precisely the kind of meal I am in need of these days. Lovely and simple.
Katie
Well as far as Seattle goes it was beautiful here today: sunny and 70 degrees. You only want to be away from Seattle nov – April the rest of the months are typically beautiful. Tryout our august or September for a visit and you’ll be moving.
Tieghan
I love these bright and vibrant colors!! Plus, sugar snap peas are my favorite. So good!
Matt Robinson
Kate, this sounds and looks so incredibly good. Amazing pictures! And can you send some of that rain down our way? We need it badly here in Southern California.
★★★★★
Alanna
Those photos are dazzling! What a perfect recipe for right now. And I love the notes at the end – nicely done!
Helen @ Scrummy Lane
I like the principle you had here of having more veggies than noodles in the dish. That julienne peeler is great for that, isn’t it? Erm, I think I want one!
Kate
You need one! ;)
Kathryn
Love the bright + fresh flavours and textures of this; we eat a lot of soba noodles and this sounds like a perfect new recipe for us to try!
Kate
Thank you, Kathryn!
Maryea {happy healthy mama}
All of my favorite things in one bowl! I love it.
marla
Stunning pasta ~ I could live on this! Sharing everywhere today :)
Kate
Thank you very much, Marla! I appreciate it. :)
Dixya @ Food, Pleasure, and Health
on that note, i need to stock up on soba.
Grace @ FoodFitnessFreshAir
Love this – and want it for lunch, right now! A beautiful bowl of colors – could use this to spruce up my rainy day as well.
lesley kim
that looks sooo good! i cant wait to try the recipe =)
taylor @ greens & chocolate
I hear ya – we’ve had days upon days of rain and it is seriously bumming me out and making me want to do absolutely nothing. I could totally get my butt off the couch for this pasta though…love that there are more veggies than noodles <3
Kelly
Hi Kate!
This looks so yummy. I plan on trying it soon.
Beautiful photos too!
Meredith @ Unexpectedly Magnificent
Yum! I love soba!
I definitely need to invest in a julienne peeler. I think it’s the only kitchen utensil I don’t have. ;)
Kate
It’s a really fun little tool to have!
Tina Jeffers
These photos are absolutely beautiful Kate. I love any excuse to use my julienne peeler or mandoline. Thanks so much for the lovely recipes, you are such an inspiration!
Kate
Thank you, Tina! :)
Sonja
I love how the colors of the fresh veggies pop against the black backdrop of the photos. Are you still shooting exclusively with your 35mm? I’m thinking about investing in a new lens and your photos are always so sharp and vibrant!
Kate
Hey Sonja, yes, I’m still using the 35mm (and editing in Lightroom)!
laurasmess
I’ve never really eaten soba noodles. I think I need to change that! Love the combination of veggies in this with the zingy dressing. Gorgeous as always Kate!
Amy
I love the new look/formalisation of the recipe notes! Also, I can’t wait to succumb to the couch with a bowl of these noodles myself. Off to ring my local health food store and see if they have GF Soba Noodles- oh I hope so!
Elizabeth
This recipe looks gorgeous! I have been obsessed with snap peas lately; thanks for a new idea for how to use them! (I have one of those julienne peelers too…I love that they make veggies pretty!)
Eileen
These soba noodles sound like the perfect dinner on a warm night! I love the abundance of fresh spring vegetables.
Tess
I thought I’d leave you a comment because I have really benefitted from reading your blog. Although I peruse many food blogs, yours is the most practical and down-to-earth, the one I actually cook from over and over again. So many of your recipes have become staples for me– avocado rice plate, your incarnations of heuvos rancheros, many-a-kale salad– because you cook the way I like to eat (vegetarian, healthy, and so delicious)! I just moved to the midwest (Minneapolis) from a sunny spot in Canada and I’m having a hard time getting used to endlessly rainy spring days. I haven’t made any girl friends here yet, so reading blogs from likeminded ladies really helps! So thank you for all the work you put into this amazing blog. I sincerely appreciate it. Now let me make this delicious dish!
Kate
Hey Tess, thank you. I really appreciate your comment! I’m so glad you found my blog and enjoy the recipes. Sounds like we could be real-life friends if we lived closer! Finding new friends in a new city is so hard. I’m sure Minneapolis’ weather will be gorgeous within a few weeks. Hang in there!
J.S. @ Sun Diego Eats
Beautiful pictures. I think using fresh veggies and chopping them in different ways for texture makes all the difference here. You see the same combo of veggies in those pre-packaged stir fry mixes and those always end up being so lackluster.
Kate
Good point, J.S.!
Sophie
I am totally into this ginger-sesame sauce! Yum, what a gorgeous noodle dish :) And yes, digging your recipe notes!
Robyn B | Modern Day Missus
Yum, that looks delicious. Edamame is the best and I love incorporating it into noodle recipes and salads. Love the combination of flavours too.
Robyn x
Joanne
So I can blame all of my lethargy and laziness lately on the rain?! YES.
It’s supposed to be sunny tomorrow so maybe I can gather the energy to make these noodles. I really hope so, because YUM.
Lily (A Rhubarb Rhapsody)
These noodles look so healthy and flavour-packed. I love making noodle dishes for a quick and easy midweek meal. Thanks for sharing!
Dearna @tohercore
This looks like my kind of dish – wholesome with lots of veggies and a zesty sauce, perfect! Love the photography here too, the vibrant colours of the dish really pop out against the dark background.
Sini | my blue&white kitchen
Oh, yes! Love soba noodles, love this dish. I’ll make this today if I manage to find the time to run to my Asian market (need white miso). Anyway, soon there will be a bowl of soba noodles on my table. I also like the new recipe format. Well done, Kate!
Wishing you a sunny weekend,
Sini
Kate
Thanks, Sini! Please do let me know if you try it. I wasn’t satisfied with the sauce until I added the miso. Have a great weekend!
Sini | my blue&white kitchen
A keeper! Definitely worth the extra trip to the Asian market.
★★★★★
Onika
This look amazing. I love simple meals and i buy these ingredients on a regular basis. I will be on the family meal plan very soon.
Irene
I made this dish last night, and I loved it! My boyfriend loved it too, he went for thirds. Thank you for making my Meatless Mondays so delicious! This is going to be a staple for us, on Mondays and other days of the week.
★★★★★
Kate
Irene, thank you! So glad you both enjoyed it. I have a few other soba noodle recipes on the blog that you might like!
scarlett
Hi. I’m making this recipe tonight. I don’t see any mention of when to add the carrots? I’m guessing you toss them in raw along with the cilantro and sesame seeds once everything else is prepared?
Kate
Scarlett, I’m sorry about that! Yes, I meant to say that you add the carrots along with everything else. I’ll fix the recipe. I hope your dish turned out wonderfully.
Claudette
Oh my gosh! Love! The pictures are extra pretty!
Janet
I made this last night for girls’ night and send my friends home with full bellies and tupperwares full of yummy leftovers. This recipe was great! So fresh for spring with all the veggies. I prepped the veggies and made the sauce ahead of time so it was really easy to pull together once the girls got here. Thanks Kathryne!!
Kate
Hey Janet! So nice to hear from you. I’m happy the noodles turned out well at girls’ night! Yes!
Ella
Hey Kate, we made this last night and it was DELICIOUS! My mom commented that you “really know what you’re doing with the Asian sauces.” Of course, both parents were excited because Slaw Lady was behind the recipe ;) I actually just had some leftovers today for lunch and I thought they tasted better than last night, so I’m not sure why you didn’t like yours the day after. Thanks for the great recipe, as always!
FYI my YouTube channel is linked to this comment and I thought you might enjoy my most recent video. It’s an (almost vegan) recipe for peanut butter energy bars (my own recipe!). I’m betting you have all the ingredients already and they’re really delicious, if I do say so myself :) Just letting you know!
★★★★★
Kate
Hey Ella! I’m so glad your family enjoyed this soba noodle dish, too! I’m going to go watch your video now, thanks for sharing!
Ella
Yes, we are big soba noodle people here! I hope you enjoyed the video/recipe, thanks so much for giving it a look! :)
Kate
I did enjoy the video! You’re a natural on camera and those bars looked really delicious.
Ella
Thank you! That means a lot to me. Let me know if you try them out! :)
amy
I made this last night for dinner – so good! I’m eating the leftovers for lunch right now–noodles are a little mushy, but the flavor is excellent! Thanks for the recipe
Lia
This sounds great! I’m thinking about trying it tomorrow for a gathering. I may also throw in some leftover bok choy:-)
Rebecca
Made this for dinner on Tuesday – and it was phenomenal…filling, flavorful, and great the next day too! Love your blog as I try to up my number of meat-free days each week!
★★★★
Kate
Yay, I’m glad the soba noodles turned out well for you! Thanks for commenting, Rebecca!
Robyn
Love this recipe! Even my picky teenagers like this. I have brought it to several barbecues and It always gets rave reviews.
Heather
This recipe is one of my FAVORITE recipes I’ve ever made – literally. It’s versatile and fresh and awesome.
Two things I did a little different (as I ate my way through a batch this week):
+ One day added leftover grilled salmon. Amazing.
+ Another day I added a dollop of peanut butter to the sauce and the result was a tastebud party in my mouth.
Thanks for the great recipe! :)
★★★★★
Kate
Hooray! Thanks, Heather! Both of your adaptations sound terrific. I actually have to resist adding peanut butter to Asian sauces—I’m afraid people will get tired of them! Now that I say that, though, I realize how crazy it sounds. Peanut butter makes everything better. :)
TOM
Absolutely delicious. Thank you Kate! :)
Kate
Hooray, thanks Tom!
Mary
Kate, the Sugar Snap Pea and Carrot Soba Noodles recipe was spot on! The dressing on it was delicious. This is a recipe I will make again and again. Thank you!
★★★★★
Kate
Hooray, thank you Mary!
annabelt
Can’t wait to try this – my son is a big fan of anything Japanese and I love soba noodles!
kourtney
My friend made this for dinner the other night and it was AMAZING! Hit the spot for sure! thanks for posting!!!
★★★★★
Kate
Thanks, Kourtney! :)
Kate S
made this tonight with some minor modifications due to the dietary restriction of “too lazy to go to the store.” Used whole wheat linguine instead of soba, Japanese blend frozen veggies instead of snap peas, and threw in some red bell peppers and leftover baked tofu. Absolutely delicious! Will definitely make again, thanks for another great recipe!
Kate
Haha, I am well familiar with your dietary restriction. So glad the noodles turned out well for you!
Dorothy Thompson
I just found your site! Cant wait to try this dish. Do you think red miso would be good in this recipe?
Kate
Welcome, Dorothy! I’m not sure about red miso because I’ve never cooked with it. It will probably work just fine, but I’d suggest scaling back so it doesn’t dominate the other flavors.
Krissy
Wow! This looks absolutely incredible! Thank you so much for sharing, I can’t wait to try this recipe! :) I may substitute Bragg’s Liquid Aminos for the soy sauce. Have you ever tried that before?
Kate
Hey Krissy! I haven’t used Bragg’s in a long time, but I bet that would work well!
Janet Max
I discovered this recipe on Pinterest, and it has become a huge favorite! I love the combination of flavors. This was the first time I had soba noodles and I found out that I love them! One tip to share: I make a batch, store the salad and dressing separately until we are ready to eat, and then grab one or two portions and add some dressing. I made the salad and dressing on Saturday, and the serving I had today (Monday) was just as good!
★★★★★
Kate
Thanks for commenting, Janet! So glad you’re enjoying this one. Great tips for storage, thank you for sharing! I’ll add it to my recipe notes.
nicole
spotted this on holajalapeno and couldn’t believe my luck as i have a ton of cilantro and carrots in my garden and had just purchased peas and spring onions at the farmers market this morning. i had all of the ingredients including a forgotten bag of frozen edamame. it was delicious. i may reverse the ratio of sesame oil/oo next time. thanks.
Tara
I’m always looking for new recipes a I can get in a bit of a food rut every so often. This one was a hit and will be put into rotation for sure. I used a spiral cutter for the carrots and it looked amazing. I prepared the veggies and dressing the night before so it was a quick fresh after work dinner.
Kate
Thanks, Tara! I bet your spiraled version was super pretty. So glad you enjoyed it!
Kristin
Made this for dinner tonight and was not disappointed! I loved the crispness of the peas and the delicious, savory sauce. I will probably sub whole wheat thin spaghetti for cost’s sake next time, and maybe I’ll add some peanut butter to the sauce based on another comment I read above! One question – I did find the white miso right where you said it would be, but I can’t imagine I can use a whole tub before it goes bad. Do you now how long it keeps in the fridge after opening? Or do you know if it comes in smaller quantities at, say, an Asian specialty grocer? Thanks in advance for your reply!
★★★★★
Kate
Hey Kristin! I’m so glad you enjoyed it! Good news—miso keeps, like, indefinitely. I’ve never had it go bad!
Laura
Made this dish with my best friend on Friday night, couldn’t find any sugar snap peas or snow peas at my local grocery store so I used two large red bell peppers and it came out very well! I didn’t use miso but doubled the amount of sriracha, which both of us felt was necessary to balance out the sweetness of the honey. Will definitely make again, but next time I’ll be using my sprializer on the carrots since using a peeler took forever
★★★★
Kate
Thanks, Laura! I think you’ll have an easier time with your spiralizer, for sure!
Pam
I’m making this ahead of time for some friends coming over tomorrow night. Looking at your make ahead instructions, how do you keep the soba noodles from sticking?
Kate
Hi Pam, I’m sorry I didn’t see your comment sooner. That’s a good question! I haven’t tried that method myself, but I heard it works well from a commenter. I think I would toss the noodles with just a bit of oil (you could use some of the oil called for in the dressing). Some soba noodles are more sticky than others; I’ve had best luck with Annie Chun’s brand.
Greg
made this tonight, it was delicious. thanks!
★★★★★
Kate
Awesome! Thanks, Greg!
Bev
Absolutely delicious. I made this for our dinner tonight and added some grilled shrimps. We loved it and I will certainly make it again.
★★★★★
Kate
Hooray! Thanks, Bev!
Kae
I like the concept of this dish, but when following the sesame ginger sauce exactly (minus the added oil) I found that it was way too potent and the flavors were unbalanced. Very spicy from too much ginger, and way too much sesame oil which overwhelmed the other ingredients. After tweaking the sauce recipe a lot I made it taste decent.
★
Kate
I’m sorry to hear that, Kae! The sauce has a lot of fans but I understand it might not be for everyone.
Sandy
I loved this recipe. I used green peas instead of the edamame beans. AMAZING dish
★★★★
Kate
Thank you very much, Sandy!
courtney
Soba noodles are not vegan, the ones you have linked contain egg – please make this noted as it is misleading
“MAKE IT VEGAN: Sub agave nectar for the honey.” – should also have an alternative option for the noodle.
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Kate
I had no idea! Thank you for letting me know, Courtney. I’ve made a note to go through my soba noodle recipes ASAP.
Jennifer
What is that amazing carrot shredding tool you are using there called?
Kate
Hi Jennifer! It’s the Kuhn Rikon julienne peeler.
Celeste
Super yummy recipe…eating it now. Only thing I added was a finely sliced book Choy top just to bulk up up as I ran out of noodle. Love this recipe.
Celeste
I meant I did use soba but just ran a bit short. Definitely use soba noodle they are so good with this dressing.
Kate
Thanks, Celeste! Boy choy sounds like a nice addition.
Samantha Bryant
Delicious! Our family isn’t vegan regularly, but I’m always looking for something to serve when we have vegan guests that will still please everyone at the table. This one was a hit with the whole group!
Kate
Thank you, Samantha! I’m so glad you all enjoyed this one.
Jocelyn Joudrey
Loved this recipe! We sautéed garlic, a little coconut oil, and shallots first. We added the rest of the vegetables including purple cabbage, green onions, and bean sprouts. Added the noddles afterwards with the sauce, it was incredible!
Kate
Yay, thanks Jocelyn! Your version sounds great!
Kassy
I made this recipe tonight and I really loved it! I am starting a journey of living healthier, and trying to create a love for food and cooking. This is the first recipe that I have tried in my quest to really creating a passion for eating healthier, and I have to say I am off to a good start with this one. It’s so light and fresh, perfect for those winter days when I crave good veggies. I have a feeling this would be amazing served cold over a bed of romaine lettuce – look at me go imagining things! Good food does get me excited, I had never really known that before. I really appreciate this recipe and I look forward to trying more!
Side note – I crumbled cashews over my dish… suuuper yummy!
Kate
Hey Kassy, high five for living healthier! I’m so glad to hear you enjoyed this one!!!
Elena Lathrop
Just made this today and it’s delicious! I used a veggie spiralizer for the carrots and it worked great!
★★★★★
Janelle
Delicious! This is our new go-to noodle sauce. I’ve made it half a dozen times in the last 2 weeks with udon and soba, and the whole family keeps begging for more. I’ve added pan fried marinated tofu, thinly sliced cukes and sliced avocado on top and the combo is ah-mazing. Thanks again for another stunner. ☺
★★★★★
Frederick
Thanks for some great ideas.on sundays Iprepare for our after service brunch,responding to an increase in gluten free,vegan/veggie entree.iplan on using your ideas.Thanks also for sub suggestions.fhj
★★★★
MaryAnn
This was absolutely fabulous! I made it for my daughters and I when my veggie hating husband was out of town. The three of us almost ate entire thing! I will DEFINITELY be making this again!
★★★★★
Robin Toulouse
This was delicious! The recipe does not specify shelled edamame, but it should. We know how to eat edamame in their pods, so we were able to punt, but next time I will know to buy them shelled.
★★★★
cassie
Hi there,
does anyone know how many calories there are in one serve of this dish please?
Cry thmas
The soba noodles in the link have egg whites in.
Kate
Good catch, thank you. I thought I’d already edited my soba noodle recipes with suitable vegan alternatives, but it looks like I have a few more to go. Fixing that today!
Kate
Wait a minute. They do not contain eggs.
tracy
This was amazing. I do wish it was a little less oil but nonetheless it was delicious and beautiful especially with the tri color carrots. I was able to make everything ahead of time and then throw it all together when the soba was cooked and heat up in the pot. I also like how that softened the carrots just a bit. I also bet this would be delicious with shitake mushrooms.
★★★★★
Eve
Thanks for this delicious recipe! I’ve been looking at it for about two weeks since i saw it here and was moved by the bright colors of all the healthiness of it! Just needed to get the julienne peeler :) so i finally made the salad yesterday, and it came out so absolutely delicious, just like it looks on the picture!!
I am in love with your site and have tired a bunch of recipes already.. and will try many more! I love how accurate the recipes are, i’ve never had a problem with any of them.. and i love how my whole family loves them all :) thanks Kate!
★★★★★
Kate
I hope you are having fun with the julienne peeler! Thank you so much for your note, Eve. It really brightened my day!
Sarah
Hi! I made this on Saturday and oh my it was delicious! Absolutely bursting with flavour!!! I loved it that much I even had a small bowl for breakfast the next day haha! But one question I do have is about the edamame. I bought them frozen and just followed the instructions by boiling them. But the shells of them were so incredibly hard and they really needed to have the ends cut off. Is this normal? Like you couldn’t even chew them. I ended up going through the entire dish and popping all the beans out of the pods individually. Thanks!
★★★★★
Marissa
My 11 year old daughter and I recently became vegetarian. This was our first meat-free Thanksgiving, so we decided to make it an Asian themed feast. We made this Sugar Snap Pea and Carrot Soba noodle dish and it was a huge hit! Even the meat-eaters at our dinner gave it two thumbs up. We omitted the cilantro, but otherwise made it to the recipe. The recipe was easy to make, and the ginger-sesame sauce was delicious. We will definitely make this again.
★★★★★
Bobh
Here’s the deal. My 10 year old daughter has been a “vegetarian” (pescatarian) for a coupe of years now, with the slight complication that like many her age, she is not fond of eating vegetables. Anything complicated or unusual typically has her asking for a quesadilla.
I made this tonight for the first time tonight, substituting maple syrup for honey, and skipping the oils to accommodate guests (oh, and I forgot the cilantro at the store, so I know it’ll only get better).
After a couple of bites, my daughter smiles, points at her bowl, and kisses me on the cheek. This was absolutely a first, and on a vegan meal to boot. This will make regular appearances at our home going forward. Everyone enjoyed it.
★★★★★
Shannon
How many calories is in this? It looks so good!
Kate
Hi again, Shannon. Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Amanda
Hi Kate, I was wondering if you had nutritional facts for this recipe? I’m thinking… calories and protein content if available. Thank you!
Kate
Hey, Amanda! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Anastasia
I didn’t have the chance to write a comment earlier on, but I want to say a massive THANK YOU!
I absolutely love soba, and last summer I was looking for a new recipe, something fresh with the little veggies I had in my kitchen. I did a little internet search and ended up on this page.
The recipe became one of my top favourites since: colourful, healthy, full of flavour and texture, just perfect!
I also like the fact that it is easy to adapt with what you have .
I replaced the chilli garlic sauce by a home made adjika (georgian frech chilly garlic sauce), and sometimes I replace lime by some yuzu juice, which works beautifully too.
Thank you for the wonderful recipes! :)
★★★★★
Kate
You’re welcome, Anastasia! I’m so glad you found my blog :)
Em
This has become one of my go-to recipes for dinner. It’s such a quick and easy and delicious option! I often change up the veggies for variety and in particular love broccoli as a substitute as it really takes up the flavor from the sauce.
★★★★★
Kate
This recipe is great for subbing in whatever you have on hand. Your variations sound delicious, Em!
Lauren
THIS was delicious!! I added some fresh garlic for a little extra kick and it was phenomenal and addictive!!
Kate
Ooh, garlic sounds delicious with this, Lauren. Thanks!
Kari
Made it last night as a side dish and it was a hit! We liked it so much that we couldn’t resist having it again tonight (That’s when you KNOW it’s good!) and it was every bit as tasty. Love the colors and variety of fresh ingredients. I added red bell pepper, as per Kate’s suggestion, and it was a nice addition that I will definitely do again. Follow the recipe exactly for a dressing that compliments the ingredients without overpowering them. Just perfection! (Quality white organic miso can be ordered at Amazon if you can’t find it locally. It’s definitely an ingredient you’ll want to include for an authentic Asian flavor profile.) This is a great recipe to keep in mind for summer BBQs to accompany lean meats and fish since you can make it before guests arrive and can be served at room temperature. Thanks, Kate! This one recipe is sure to be a favorite!!!
(I also followed the link Kate provided for the vegetable peeler. The carrots were so pretty and it gave them a nice delicate crunch. LOVE! What a nifty gadget! I’m sure going to have good fun with it. :)
★★★★★
Kate
I’m so glad this worked out so well for you, Kari! Thank you for the great tips and suggestions, too.
diane
Made this over the weekend and it was so fresh and delicious! I substitute sriracha with wasabi!
★★★★
Kate
Great!
Jonny
Another big winner from you and Cookie, Kate! My SIL made this dish for us last night, and it was terrific. Definitely a new favorite. The recipe dirties a lot of utensils but the result was definitely worth it. The ginger-sesame sauce is wonderful. Next time I think I’ll add tofu.
Thanks for a wonderful recipe!
Kate
There’s a fair amount of cleanup with this one, for sure. I’m glad it was worth it, though! Thanks for the comment.
Marubi
I’ve never had soba noodles before and I was looking for a recipe to try them out. This one sounded nice so I picked it, and it turned out to be a great choice :) Lovely combination of flavours! Thanks for the recipe!
★★★★★
Kate
Yes! So glad this helped to introduce you to the wonderful world of soba noodles. :)
Stephie
DELICIOUS! I will be making this dish again and again!! Kate, you’re awesome – I’m only 2 recipes into your collection, and they have both knocked it out of the park! I didn’t have soba noodles, so I substituted thai noodles, which worked just fine. I also don’t have access to white miso (or red or yellow) where I live (WV), so I went without. I love this dish. It’s super, super filling, and that sauce is just to die for.
★★★★★
Kate
Great! I’m so glad this worked out so well, despite the lack of miso.
Jenny Holmes
Absolutely delicious!
★★★★★
Kate
Thank you, Jenny. :)
Gail
Kate, I was only able to buy frozen edamame in pods, are you using whole pods or individual beans?
Thanks, Gail
Kate
Hi, Gail! The edamame are just individual beans, and the snap peas are in their pods. Does that make sense? Thanks!
Gail
Sure does Kate, cheers xx
Belinda Fralick
Love it!!! Added some red pepper & mushrooms.
★★★★★
Kate
Perfect! Thanks, Belinda.
Mariam
Just created and consumed this, absolutely delicious, followed the recipe to the T, no alterations. If you have kids who can’t take the heat, you can go lighter on the siracha. Everything exceeded my expectations. from the sauce, which is OUTSTANDING, to the combinations of vegetables and toppings. I thought this might be a side dish kind of meal but it was, as-stated, an excellent stand alone meal. I was full after one bowl, and I’m usually an always-have-to-have seconds gal, well I might have had another half bowl (ha!) I should also mention that admittedly, I am a light meat eater but did not miss it all tonight. Kate, thank you for this wonderful recipe, I’ve heard great things about your tex-mex, so that will be next on my list!
★★★★★
KIRSTEN REYNOLDS
This was my first vegan recipe. The recipient is a new mother. I saved some for my dinner. I hope she enjoys it as much I did. I have added this to my recipe file. Easy, moderate cost and taste delicious.
★★★★★
Kate
I’m glad you enjoyed it! I hope she does as well, Kristen. Thank you, for the comment and review.
Priyal
This is sooo delicious! thank you for the recipe.
★★★★★
Kate
Wonderful! You’re welcome, Priyal.
Sindy
Wow! Just made this with some pieces of steak and it was amazing! Thank you for this delicious idea.
Kate
You’re welcome, Sindy! I’m glad you liked it!
cedch
I love this recipe, but as most cooks do, I made a few changes. I used half the soy sauce to reduce the sodium and added a TB of Persian lime oil to the dressing. When I make it again I will increase the amount of pasta to make it a bit heartier. c
Kate
Thanks for sharing!