Soba Noodles with Vegetables and Mint
Made with buckwheat flour, soba noodles have a nutty flavor; look for them at Asian grocers and supermarkets.
- Total Time:
- Servings: 4
Photography: Kirsten Strecker
Source: Martha Stewart Living, May 2005
- Coarse salt
- 8 ounces sugar snap peas, trimmed, strings removed
- 12 ounces soba noodles
- 1 tablespoon plus 1 teaspoon sesame oil
- 1 tablespoon plus 1 teaspoon peanut 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
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.
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.