Soba noodles have become a favorite of mine. I love the 100% buckwheat noodles from Eden Foods. They have a nutty flavor with a somewhat chewy texture. Each serving contains 6 grams of protein and 3 grams of fiber. I love that they can be served warm or cold making them a versatile noodle choice. They are gluten free using only buckwheat flour, unlike other brands of soba noodles which use a combination of wheat and buckwheat flours. They tend to be a bit more expensive than the mixed flour soba noodles. I happen to see these noodles as a tradeoff for the more expensive items that I don’t purchase anymore such as meat, poultry and dairy. Keeping that in mind, the extra expense doesn’t bother me. I hope you may have the same perspective as I do when picking and choosing your plant based grocery items.
The addition of sugar snap peas add a perfect dose of sweetness and crunch to the soba noodles. I love sugar snap peas and have them often dipping them in hummus and eating as is. In this recipe we will be adding the pods to the soba noodles half way through as they cook to soften them a bit and bring out their greenest green.
Miso is another great addition to your healthy eating habits. With a few additional ingredients it makes for an easy and flavorful dressing for the noodles and sweet peas. A tub of miso will last up to 9 months + in the refrigerator and can be used for soups, dressing/dips and adding richness to vegan cheeses and sauces. It will go a long way in your kitchen and is a great staple ingredient to have on hand.
This is a very easy meal to throw together and will be ready in about 25 minutes or less. I originally planned on having cubed tofu in this recipe but in the end forgot to add it in for this set of pictures. Feel free to add in a serving of tofu (as per the notes). With or without tofu, enjoy this simple, wholesome and delicious meal!
SUGAR SNAP PEA & SOBA NOODLE BOWL+ MISO SAUCE
- 1 package (9oz.) soba noodles
- 8 oz. sugar snap peas
- 2-3 scallions (green onions), sliced, to garnish
- toasted sesame seeds, to garnish
- handful cilantro sprigs, to serve
- lime wedges, to serve
- 2 – 3 tablespoons mellow miso paste (white miso)
- 2 tablespoons rice wine vinegar
- 3 tablespoons water, + more as needed to thin
- 1 inch knob of ginger, grated or minced
- juice of 1 lime (about 1 tablespoon)
- pinch of red pepper flakes
In a small bowl, mix the miso sauce ingredients together, set aside.Fill a large pot just under 1/2 full of water, bring to a boil, add a pinch of salt and soba noodles, cook 4 minutes. If using 100% soba noodles, careful to watch the water after 2 minutes or so, it will start to become foamy and bubble over…turn the heat to medium and back up again as needed to keep the water at a boil but not boiling over.
2-3 minutes before noodles are done according to package directions, add sugar snap peas to the noodles and continue cooking until noodles are done. Drain and rinse noodles and peas under cool running water.
Add noodles/peas back to the pot they were cooked in, add sauce and gently toss to coat. Serve in individual bowls with sliced scallions, sesame seeds, cilantro and lime wedges to squeeze over top.
If your sugar snap peas are on the larger side, slice them diagonally in the center to make them easier to eat.
If you have soy allergies, try using other miso’s which don’t contain soy such as chickpea miso.