Yield: 6 servings
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
½ cup chopped fresh cilantro (about 2 handfuls)
¼ cup sesame seeds
¼ 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 honey or agave nectar
1 tablespoon white miso*
2 teaspoons freshly grated ginger
1 teaspoon chili garlic sauce or sriracha
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.
To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.
Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. 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.
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. 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.
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.