Soba Noodles with Vegetables and Mint

Photo: Kirsten Strecker
Prep Time:
15 mins
Total Time:
35 mins

Made with buckwheat flour, soba noodles have a nutty flavor; look for them at Asian grocers and supermarkets.


  • 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


  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.

Related Articles