Food & Cooking Recipes Ingredients Pasta and Grains Soba Noodles with Vegetables and Mint 4.0 (1) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Kirsten Strecker Prep Time: 15 mins Total Time: 35 mins Servings: 4 Made with buckwheat flour, soba noodles have a nutty flavor; look for them at Asian grocers and supermarkets. Ingredients 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 ½ 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 ¼ cup coarsely chopped fresh mint Freshly ground pepper Directions 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. Rate it Print