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25.01.2022 Sugar Snap Pea and Carrot Soba Noodles INGREDIENTS Soba 6 ounces soba noodles or spaghetti noodles of choice... 2 cups frozen organic edamame 10 ounces (about 3 cups) sugar snap peas or snow peas 6 medium-sized carrots, peeled cup chopped fresh cilantro (about 2 handfuls) cup sesame seeds Ginger-sesame sauce cup reduced-sodium tamari or soy sauce 2 tablespoons quality peanut oil or extra-virgin olive oil 1 small lime, juiced 1 tablespoon toasted sesame oil 1 tablespoon Rice syrup 1 tablespoon white miso* 2 teaspoons freshly grated ginger 1 teaspoon chili garlic sauce or sriracha INSTRUCTIONS 1. To prepare the vegetables: Use a chef’s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler. 2. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside. 3. Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. 4. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises. 5. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. 6.Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain. 7.Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.



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