Sugar Snap Pea and Soba Salad
Summary
-
- Prep time
- 20 min
-
- Cook time
- 5 min
-
- Servings
- 10 Servings
-
- Serving size
-
1 cup
Ingredients
Ingredients
-
fresh cilantro (minced)
- 1/4 cup
- 1/4 cup
-
-
crushed red pepper flakes
- 1 pinch
- 1 ml
-
-
toasted sesame oil
- 1 tsp
- 1 tsp
-
-
lime (juiced)
- 1/2
- 1/2
-
-
soba noodles
- 8 oz
- 227 g
-
-
sugar snap peas (trimmed and cut diagonally in half)
- 3 cup
- 3 cup
-
-
carrot(s) (peeled and julienned)
- 2
- 2
-
-
red bell pepper (diced)
- 1
- 1
-
-
shallots (minced)
- 2 tbsp
- 2 tbsp
-
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lower sodium soy sauce
- 2 tbsp
- 2 tbsp
-
-
dry sherry
- 1 tbsp
- 1 tbsp
-
-
peanut oil
- 2 tbsp
- 2 tbsp
-
Directions
Directions
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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.