Recipe information
Yield
serves 4
Ingredients
Coarse salt
8
ounces sugar snap peas, trimmed, strings removed
12
ounces soba noodles
1
tablespoon plus 1 teaspoon toasted sesame oil
1
tablespoon plus 1 teaspoon peanut 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
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Preparation
Step 1
Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to a boil; add salt. Add the peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer the peas to the ice-water bath to stop the cooking; drain.
Step 2
Return the water to a boil; cook the noodles according to package instructions. Drain. Rinse the noodles with cold water; drain.
Step 3
Transfer the noodles to a large bowl. Add the oils; toss to combine. Add the reserved peas and the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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