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Soba Noodle Salad with Snap Peas Recipe

Soba Noodle Salad with Snap Peas recipe


This is a yummy noodle salad. It has soba noodles, snap peas, and a tasty dressing. You mix everything in a bowl. It's good for lunch or dinner. You don't need to cook for long, and it's not hard to make.


100 g Frozen Snap Peas
2 x 200 g Soba Noodles
1 Medium Garlic Clove
20 g Fresh Ginger
3 Tbsp Tamari or Soy Sauce
1 Tbsp Mirin
1 Tbsp Sesame Oil
3 Tsp Rice Vinegar
1 Tsp Honey
1 Medium Carrot
20 g Fresh Basil
10 g Fresh Cilantro
1 Small Red Chilli
25 g Roasted Unsalted Cashews
1 Green Onion
1 Tsp Toasted Sesame Seeds
1/2 Lemon


Place the snap peas in a heatproof bowl.
Boil a pot of water and cook the soba noodles according to the package instructions, usually about 4 minutes. Drain and pour some of the hot water over the snap peas to defrost. Then rinse the noodles under cold water and set aside.
Peel and mince the ginger and garlic and place in a small bowl. Add the tamari or soy sauce, mirin, sesame oil, rice vinegar, and honey, and whisk to combine. Set aside.
Peel the carrot and cut into thin matchsticks. Place in a large bowl.
Roughly chop the basil leaves and cilantro. Cut the chilli in half lengthways, remove the seeds and thinly slice. Roughly chop the cashews. Finely chop the green onion.
Add the herbs, snap peas, green onion, chilli, and the dressing to the bowl with the carrots. Add the soba noodles and toss well.
Sprinkle over the toasted sesame seeds and squeeze the juice of the half lemon over the salad. Toss again before serving.

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