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Sugar Snap Pea and Carrot Soba Noodles

via earthbalancenatural


  • 6 ounces soba noodles
  • 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


  1. 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.
  2. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.
  3. 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.
  4. 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.
  5. 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 and use tamari instead of regular soy sauce. Make sure your miso is gluten free, if using.

Kale Salad with Creamy Lemon Dressing
* adapted from Williams-Sonoma
* serves 4-6

2 cups torn country-style bread (½ inch pieces)
Olive oil as needed (about 1 Tablespoon should do it)
Kosher salt and freshly ground pepper, to taste
½ cup Vegenaise (I like soy-free) or good quality mayonnaise
2 Tablespoons water
¼ teaspoon lemon zest
1 ½ Tablespoons fresh lemon juice
2 garlic cloves, minced
1 teaspoon anchovy paste
½ teaspoon Dijon mustard
1 pound Tuscan kale, stems removed, leaves cut into chiffonade (very thin)—you should have about 12 cups of cut kale
1 cup halved cherry tomatoes (optional)
Shaved Parmigiano-Reggiano cheese for garnish (optional)

Preheat an oven to 150 degrees. Line a baking sheet with parchment paper.
Arrange bread on the prepared baking sheet and toss with olive oil, salt and pepper. Bake until the croutons are golden brown, about 20 minutes.
Meanwhile, in a medium bowl, whisk together the Vegenaise, water, lemon zest and juice, garlic, anchovy paste, mustard, pepper to taste and a pinch of salt.  Put the kale in a large bowl and toss with enough dressing to coat.  If you massage the dressing into the kale, the leaves will soften a bit.

Top with the croutons and cherry tomatoes and garnish with cheese. Serve the remaining dressing alongside.