A healthy and delicious veggie packed recipe that's ready in under 10 minutes! Sesame Sugar Snap Peas, Edamame, and Carrot Soba Noodles.
Can you believe that this meal comes together in about 10 minutes! Hearty soba noodles, edamame, carrots, sugar snap peas, and a simple soy sauce and sesame dressing truly make a delicious meal that is perfect for warm summer nights.
Lately it has been getting hot during the day and without air conditioning, I need dinners that produce minimal extra heat so that we all don't melt during dinner. Since soba noodles only need about 5 minutes of cooking, they are a great option for nights like this. They also taste delicious cold, which is how I normally like to serve them. Although you could keep the veggies raw for this dish, I like to boil them with the noodles for 2-3 minutes until they are just tender. This makes them super bright in color and also a little easier to eat. Then with a simple dressing that uses soy sauce, sesame oil, lime juice, honey, and some Asian chili garlic paste - dinner is ready. I always add fresh cilantro to the mix but you could also add mint, parsley, or Thai basil.
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- 4 oz. soba noodles
- 2 cups shredded carrots
- 2 cups sugar snap peas
- 2 cups shelled edamame
- 1/4 cups low sodium soy sauce
- 2 tbsp. sesame oil
- 1 U lime, juice
- 1 tbsp. honey (or agave, maple syrup, or brown sugar for vegan)
- 1 tbsp. fresh ginger, minced
- 1 tsp. Asian garlic chili paste
- 1/4 cup cilantro
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Bring a pot of water to a boil to cook the soba noodles. Cook according to package directions, adding the sugar snap peas, carrots, edamame during the last 3 minutes of cooking. Run under cold water until cool, drain, and set aside. The soba noodles should be tender and the vegetables should be bright in color and tender crisp.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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