Sugar Snap Pea and Soba Salad

Sugar Snap Pea and Soba Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Kyle Dreier.
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 100

  • Total Fat 3.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 150mg
  • Total Carbohydrate 15g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 3g
  • Potassium 135mg
  • Phosphorus 40mg

Choices/Exchanges: 1 Nonstarchy vegetable



  • fresh cilantro (minced)
    1/4 cup
  • crushed red pepper flakes
    1 pinch
  • toasted sesame oil
    1 tsp
  • lime (juiced)
  • soba noodles
    8 oz
  • sugar snap peas (trimmed and cut diagonally in half)
    3 cup
  • carrot(s) (peeled and julienned)
  • red bell pepper (diced)
  • shallots (minced)
    2 tbsp
  • lower sodium soy sauce
    2 tbsp
  • dry sherry
    1 tbsp
  • peanut oil
    2 tbsp


  1. 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.

  2. Place the noodles and peas in a large bowl. Add the carrots, pepper, and shallots.

  3. Whisk together the dressing ingredients and add to the noodles. Top the salad with cilantro to serve.