A healthy, vibrant soba noodle recipe full of fresh springtime produce. Feel free to trade in other seasonal vegetables for the sugar snap peas, like chopped bell pepper. This recipe yields about six servings and the leftovers don’t keep particularly well, so halve the ingredients if you’re not serving a crowd.
*I used Miso Master brand’s reduced-sodium sweet white miso. Omit if you can’t find it, but it provides a nice boost of flavor.
MAKE IT VEGAN: Sub agave nectar for the honey.
MAKE IT GLUTEN FREE: Buy certified gluten-free, all buckwheat soba noodles (or gluten-free spaghetti) and use tamari instead of regular soy sauce. Make sure your miso is gluten free, if using.
STORAGE SUGGESTIONS: This dish keeps decently well, covered and refrigerated, for a couple of days, BUT here’s a better way, courtesy of Janet: make a batch, store the salad and dressing separately until ready to eat, and then grab one or two portions and add some dressing. Either way, you can serve leftovers chilled or gently rewarmed. Wake up leftovers with a dash of additional tamari or lime juice and fresh cilantro leaves.
CHANGE IT UP: Feel free to substitute other seasonal produce for the sugar snap peas, or skip them altogether for less prep work. Chopped, raw bell pepper would be a nice addition this summer.