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A healthy and vibrant noodle recipe filled with fresh spring produce. Feel free to try it with other seasonal vegetables, such as bell pepper. This recipe makes about six servings and leftovers don't keep particularly well, so cut the ingredients in half if you're not serving a crowd.
Preparation time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes
Yield: 6 servings
Category: Main Cuisine: Asian
6 ounces spaghetti noodles of choice
2 cups frozen organic edamame
10 ounces (about 3 cups) sugar peas or snow peas
6 medium carrots, peeled
1/2 cup fresh cilantro, chopped (about 2 handfuls)
1/4 cup sesame seeds
Ginger and sesame sauce
1/4 cup reduced sodium tamari or soy sauce
2 tablespoons of quality peanut oil or extra virgin olive oil
1 small lemon, juiced
1 tablespoon toasted sesame oil
1 tablespoon honey or agave nectar
1 tablespoon white miso *
2 teaspoons freshly grated ginger
1 teaspoon garlic chili sauce or sriracha
To prepare the vegetables: Use a chef's knife to cut the peas in half lengthwise (or just chop them). Cut carrots into long, thin strips with a julienne peeler, or cut into strips with a vegetable peeler.
To make the sauce: mix the ingredients in a small bowl until emulsified. Set aside.
Bring two large pots of water to a boil. Meanwhile, toast the sesame seeds: pour the sesame seeds into a small skillet. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to avoid burning, until the seeds turn golden brown and begin to popping noises.
Once the pots of water are boiling: In a pot, cook the soba noodles until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cold water. Cook the frozen edamame in the other pot until heated through (about 4-6 minutes), but before draining, toss the peas in half into the boiling water of the edamame and cook for an additional 20 seconds. Drain.
Combine soba noodles, edamame, peas, and carrots in a large serving bowl. Pour in the dressing and toss with the salad servers. Mix in the chopped cilantro and toasted sesame seeds. To serve.
* I used Miso Master brand reduced sodium sweet white miso. It's in the refrigerated section near the tofu. Skip if you can't find it, but it provides a nice flavor boost.
Go vegan: Agave nectar sub for honey.
Make it gluten-free: Buy certified-free, gluten-free, buckwheat soba noodles (or gluten-free spaghetti) and use tamari instead of regular soy sauce. Make sure your miso is gluten free, if you are using it.
Storage Tips: 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 salad and dressing separately until ready to eat , and then take one or two Servings and add a little dressing. Either way, you can serve the leftovers chilled or gently reheated. Wake up leftovers with a dash of additional tamari or lemon juice and fresh coriander leaves.
Swap It Out: Feel free to substitute other seasonal items for the sugar dressings, 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 veggie noodles.
Original recipe (in English)