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Sugar Snap Pea and Soba Salad
20 min prep time
5 min cook time
10servings
Recipe by
Robyn Webb, MS, LN
Photo by
Kyle Dreier
How to Make Sugar Snap Pea and Soba Salad
This spicy Asian noodle salad is filled with crunchy vegetables. It is great as a side dish, or mix in sliced chicken breast, pork tenderloin, or tofu for a full meal.
20 min prep time
5 min cook time
10servings
1 cup
Print Recipe >
Step-By-Step Instructions:
-
Bring a 6-quart pot of water to boiling. Add the soba noodles and cook for 5 minutes. In the last 20 seconds of cooking, add the sugar snap peas. Drain and rinse the noodle-pea mixture in cool water. Drain again.
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Place the noodles and peas in a large bowl. Add the carrots, pepper, and shallots.
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Whisk together the dressing ingredients and add to the noodles. Top the salad with cilantro to serve.
Nutrition facts
10 Servings
-
Serving Size
1 cup
- Amount per serving Calories 160
- % Daily value*
-
Total Fat
3.5g
4%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 180mg 8%
-
Total Carbohydrate
28g
10%
- Dietary Fiber 2g 7%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 7g
- Potassium 270mg 6%
Ingredients
fresh cilantro (minced)
1/4 cup
crushed red pepper flakes
1/8 tsp
toasted sesame oil
1 tsp
fresh lime juice (juiced)
1 tbsp
dry sherry
1 tbsp
lower sodium soy sauce
2 tbsp
shallots (minced)
2 tbsp
red bell pepper (diced)
1 med
carrots (peeled and julienned)
2 med
sugar snap peas (trimmed and cut diagonally in half)
3 cup
soba noodles
8 oz
peanut oil
2 tbsp
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