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Soba Noodles with Vegetables and Mint

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Prep: 15 minutes
Total: 35 minutes

Ingredients

Serves 4

  • 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.
From Martha Stewart Living, May 2005

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