Sugar Snap Peas, Carrots and Noodles

I think it’s safe to say that I love anything involving noodles. I crave them all of the time. So naturally, I try to find healthier recipes to make so I can have them more often without feeling bad about it. A couple of days ago, I found an article on Huffington Post that provided a number of number of vegan meals. One of them was a recipe for Sugar Snap Pea and Carrot Soba Noodles from Cookie and Kate. I changed a couple of things based on convenience, but it still turned out really well. Give it a shot!

Ingredients:

• 6 oz noodles
• 3 cups frozen edamame
• 10 oz sugar snap peas
• 5 carrots, peeled
• ¼ cup soy sauce
• 2 tbs olive oil
• 1 small lime, juiced
• 1 tbs sesame oil
• 1 tbs honey
• 1 tbs yellow miso
• 2 tsp grated ginger
• 1 tsp sriracha

 Instructions:

1. To prepare the vegetables: chop the sugar snap pea peas in half. Slice the carrots into ribbons with a vegetable peeler.
2. To make the sauce, combine all of the ingredients in a blender. Blend until smooth. Set aside.
3. Bring one pots of water to a boil, cook the noodles just until al dente, remove them from the water and briefly rinse under cool water. Set aside.
4. Cook the frozen edamame in the same pot, using the pasta water, until warmed through (about 5 minutes). Before draining, toss the peas and carrots into the boiling water with the edamame and cook for an additional minute. Drain.
5. Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers.