- 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)
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Cook noodles according to package directions.
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When noodles are cooked, toss them with peas, carrots, and dressing.
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Toss noodles, peas, and carrot with dressing.
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Optional: Top with baked tofu, furikake, sesame seeds and sriracha.
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Serve immediately.
Seasoned Secret
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.
Gluten-Free
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.
Omnivore
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.