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Peas, Edamame, and Carrot Soba Noodles

A simple fresh recipe packed with veggies!
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Servings: 4
Ingredients
For the sauce:
  • 1/4 cup(s) soy sauce
  • 2 tablespoon(s) light oil (such as canola or vegetable)
  • 1 lime juiced
  • 1 tablespoon(s) sesame oil
  • 1 tablespoon(s) agave
  • 1 tablespoon(s) white miso paste
  • 2 teaspoon(s) fresh ginger grated or minced
  • 1 teaspoon(s) Sriracha
For the noodles:
  • 6 oz soba noodles
  • 2 cup(s) shelled frozen edamame
  • 3 cup(s) sugar snap peas
  • 4 medium carrots peeled and sliced into ribbons with vegetable peeler
  • 1/2 cup(s) fresh cilantro chopped
  • 2 tablespoon(s) sesame seeds
US Customary - Metric
Instructions
  • To make the sauce, place all the sauce ingredients into a small bowl, whisk until well combined, then set aside.
  • Bring two big pots of water to a boil. In one pot, cook the soba noodles just until al dente, according to instructions on packaging.
  • In the second pot, cook the frozen edamame until warmed through, about 4- 6 minutes. Before draining, toss the sugar snap peas into the boiling water and cook for an additional 20 seconds, then drain.
  • Combine the soba noodles, edamame, sugar snap peas and carrots in a large serving bowl. Pour over the sauce and toss to combine. To serve, sprinkle over the chopped cilantro and sesame seeds.
Notes
For oil-free: simply omit the oil and sub with a splash of water or vegetable broth if needed.
For soy-free: sub the soy sauce for coconut aminos.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 449kcal | Carbohydrates: 60g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 1384mg | Potassium: 879mg | Fiber: 9g | Sugar: 12g | Vitamin A: 11139IU | Vitamin C: 60mg | Calcium: 167mg | Iron: 6mg

Find it online:

https://www.easyveganmealplan.com/recipe/peas-edamame-and-carrot-soba-noodles/