I have an odd particularity when it comes to the word “noodle.” I think exclusively of Asian style noodles such as udon, ramen, or soba. I’ve learned, however, that others tend to also include long noodle pasta such as spaghetti, linguini, or fettuccine in this category of “noodle.” Some find the different kinds of noodles interchangeable.
For me, the challenge is that I typically pair Asian noodles with Asian flavors. And while I suppose spaghetti could be a substitute for the noodles in this recipe for snow pea soba noodles, I wouldn’t recommend it. The consistency, texture, and flavor profile would be mismatched. I also wouldn’t use ramen noodles with marinara sauce…but if anyone’s feeling adventurous, let me know how it goes. That kind of cuisine specificity is probably also the reason I stock at least 4 different kinds of hot sauce: I need a certain kind of hot sauce for a certain kind of food. Anyone else out there feel the same way?
Regardless, these snow pea soba noodles with miso ginger dressing are delicious. I love a cold, fresh noodle bowl in late spring and summer as the weather starts to warm up. It’s perfect for lunch, or a quick, easy dinner. English peas, snow peas, and snap peas are just coming into season and showing up at the farmers markets right now. I love all three, and you could easily incorporate them into this dish. However, the snow peas are a bit more tender, which makes them a nice complement to the soba noodles when eaten raw. If you’re looking for another fresh, seasonal recipe with peas, check out this Green Goddess Pasta Salad.
Did you try this recipe? Rate it below!
Snow Pea Soba Noodles with Miso Ginger Dressing
- 10 ounces soba noodles
- 8 ounces sliced snow peas (about 4 cups loosely packed)
- 1 cup grated carrot
- 1/2 cup miso ginger dressing
- 12 ounces baked tofu (optional)
- Furikake, for topping (optional)
- Sesame seeds, for topping (optional)
- Sriracha, for topping (optional)
Cook noodles according to package directions.
When noodles are cooked, toss them with peas, carrots, and dressing.
Toss noodles, peas, and carrot with dressing.
Optional: Top with baked tofu, furikake, sesame seeds and sriracha.
Buckwheat noodles will continue to absorb dressing! Serve these snow pea soba noodles immediately. Or, if prepping ahead, reserve the miso ginger dressing to add immediately before serving. The baked tofu is optional in this recipe, but I like it with these snow pea soba noodles to create a more complete meal. Note that the recipe for baked tofu does add to the time to complete the meal. I like to prep a batch on the weekend to use during the week.
Be sure to use tamari sauce to keep it gluten free. Purchase 100% buckwheat soba noodles. Some soba noodles have wheat or are processed in a wheat facility.
Looking to add a different protein besides tofu? Grilled chicken or shrimp would go nicely. You could even marinate your protein in the miso ginger dressing before grilling. Or, add a soft boiled or poached egg.
Check the Fridge
Don’t have snow peas? You could use thawed frozen peas, shredded cabbage, or leftover asian slaw from the warm mushroom salad. Daikon radish would also be a nice addition to these snow pea soba noodles.
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AnaMay 18, 2017 at 4:20 pm
I had never cooked with soba noodles before so I was excited to try this recipe. I love how fresh it tasted! By not fully cooking the veggies it had so much crunch and flavor. This is gonna be a book marked recipe in our house. Yum!
elaineMay 19, 2017 at 10:04 am
So glad it was a hit!
Melissa @ Insider The KitchenJune 6, 2017 at 5:34 pm
I made this dish last night, and I loved it! My boyfriend loved it too, he went for thirds.