For the sauce:
4 tbsp. tamari
2 tbsp. olive oil
1 lime, juiced
1 tbsp. toasted sesame oil
1 tbsp. agave syrup
1 tbsp. white miso
2 tsp. root ginger, grated
1 tsp. sriracha
For the noodles:
6 oz. (170g) soba noodles
2 cups (320g) frozen edamame
3 cups (300g) sugar snap peas
4 carrots, sliced into ribbons with vegetable peeler
½ cup (7g) cilantro, chopped
4 tbsp. sesame seeds
Method
- To make the sauce, place all the sauce ingredients into a small bowl, whisk until well combined, then set aside.
- Bring two big pots of water to a boil. In one pot, cook the soba noodles just until al dente, according to instructions on packaging.
- In the second pot, cook the frozen edamame until warmed through, about 4- 6 minutes. Before draining, toss the sugar snap peas into the boiling water and cook for an additional 20 seconds, then drain.
- Combine the soba noodles, edamame, sugar snap peas and carrots in a large serving bowl. Pour over the sauce and toss to combine. To serve, sprinkle over the chopped cilantro and toasted sesame seeds.