Soba Noodles With Vegetables and Mint |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I'm always up for trying new things- and since I have never had soba noodles before, I can't wait to try this! Ingredients:
coarse salt |
8 ounces sugar snap peas, trimmed and strings removed |
12 ounces soba noodles |
1 tablespoon toasted sesame oil |
1 teaspoon toasted sesame oil |
1 tablespoon peanut oil |
1 teaspoon peanut oil |
2 medium carrots, peeled and shaved into thin strips using a vegetable peeler (about 1/2 pound) |
1 teaspoon minced peeled fresh ginger |
4 scallions, thinly sliced crosswise |
1 tablespoon tamari soy sauce |
1/4 cup coarsley chopped fresh mint |
fresh ground pepper |
Directions:
1. Prepare an ice-water bath; set aside.
2. Bring a large (8 quart) pot of water to a boil; add salt.
3. Add peas; cook until bright green and crisp-tender, about 2 minutes.
4. Using a slotted spoon, immediately transfer peas to ice-water bath to stop the cooking; drain.
5. Return water to a boil; cook noodles according to package instructions.
6. Drain- Rinse noodles with cold water; drain.
7. Transfer noodles to a large bowl.
8. Add oils; toss to combine.
9. Add reserved peas, the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper.
10. Toss to combine- Serve at room temperature.
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