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Soba Noodles with Vegetables and Mint

Made with buckwheat flour, soba noodles have a nutty flavor; look for them at Asian grocers and supermarkets. This recipe is also featured in "Martha Stewart's Dinner at Home."

  • Prep:
  • Total Time:
  • Servings: 4
Soba Noodles with Vegetables and Mint

Photography: Kirsten Strecker

Source: Martha Stewart Living, May 2005

Ingredients

  • Coarse salt
  • 8 ounces sugar snap peas, trimmed, strings removed
  • 12 ounces soba noodles
  • 1 tablespoon plus 1 teaspoon peanut oil
  • 1 tablespoon plus 1 teaspoon sesame oil
  • 2 medium carrots (about 1/2 pound), peeled and shaved into thin strips using a vegetable peeler
  • 1 teaspoon minced peeled fresh ginger
  • 4 scallions, thinly sliced crosswise
  • 1 tablespoon tamari soy sauce
  • 1/4 cup coarsely chopped fresh mint
  • Freshly ground pepper

Directions

  1. Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to a boil; add salt. Add peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer peas to ice-water bath to stop the cooking; drain. Return water to a boil; cook noodles according to package instructions. Drain. Rinse noodles with cold water; drain.

  2. Transfer noodles to a large bowl. Add oils; toss to combine.Add reserved peas, the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.

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