Soba Noodles with Vegetables and Mint

By sandy_h

From Martha Stewart

Ingredients

• Coarse salt
• 8 ounces sugar snap peas, trimmed, strings removed
• 12 ounces soba noodles
• 1 tablespoon plus 1 teaspoon peanut oil
• 1 tablespoon plus 1 teaspoon sesame oil
• 2 medium carrots, about 1/2 pound, peeled and shaved into thin strips using a vegetable peeler
• 1 teaspoon minced peeled fresh ginger
• 4 scallions, thinly sliced crosswise
• 1 tablespoon tamari soy sauce
• 1/4 cup coarsely chopped fresh mint
• Freshly ground pepper

Preparation

Step 1

Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to a boil; add salt. Add peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer peas to ice-water bath to stop the cooking; drain. Return water to a boil; cook noodles according to package instructions. Drain. Rinse noodles with cold water; drain.

Transfer noodles to a large bowl. Add oils; toss to combine. Add reserved peas, the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.