Soba noodle salad with sugar snap peas, carrots and bell peppers (GF & Vegan)

A late night Pinterest session brought this delicious recipe into my life and I dumbed it down a bit to make it even easier and more accessible for a student's pantry and budget. This cold noodle salad is perfect for hot days and never leaves you feeling bloated or heavy. It is sweet and salty, packed full of nutritious veggies, and best of all- easy to make! The way I made it this recipe is Vegan and GF, but can be doctored to meet any dietary preference you have. 

You will need:

• 6 ounces Japanese soba noodles (find them at Safeway or here online)
• 2 cups frozen organic edamame (Find it pre-shelled at Trader Joes)
• 10 ounces (about 3 cups) sugar snap peas or snow peas
• 4 medium-sized carrots, peeled
• 1 Bell pepper, thinly sliced lengthwise (any color)

For the sauce: 

• ¼ cup Tamari (GF & less salty version of soy sauce, find it at Trader Joes)
• 2 tablespoons extra-virgin olive oil
• 1 small lime, juiced
• 1 tablespoon honey or agave nectar (vegan)
• 2 teaspoons freshly grated ginger
• 1 teaspoon Sriracha

How to:

1. Prep the veggies: Slice the sugar snap peas and bell pepper lengthwise. Use a vegetable peeler to thinly slice the carrots into ribbons that resemble a noodle-like shape and consistency (if you are grown-up enough to own a julienne peeler, that would work even better).

2. Combine all sauce ingredients into a small bowl and whisk together- set aside. 

3. Bring two pots of water to boil- both can be relatively small. One will be for your soba noodles, the other for your edamame beans and sugar snap peas. Once the water is boiling:

1. Put in the soba noodles, being careful to stir and fully submerge them if your pot isn't large enough. They will cook for around 4-5 minutes until al-dente, but follow the direction on your package to be sure. Once cooked, drain and run under cold water to stop future cooking and reach room temperature. 
2. Place your frozen edamame beans into the water and stir. Cook for around 3 minutes until warmed, then add your sugar snap peas and quickly blanche (around 30 seconds just to soften them a bit). Drain and run under cold water to bring all your ingredients to room temperature. 

4. Place all ingredients into a large bowl and add sauce- stir well to evenly distribute sauce. Serve at room temperature or cold! 

I love making a big bowl of this to eat as leftovers or a quick healthy snack during the week. It is best at room temperature so it is the perfect thing to bring as a to-go meal! The sauce settles into the noodles and makes the flavor even more intense as days go by. It satisfies my salty craving without leaving me feeling guilty, and I love the fresh crunch of the veggies combined with the noodles. Add avocado, cilantro or even toasted sesame seeds or slivered almonds to add a little something extra! 

All credit for this recipe goes to 'Cookie and Kate', her original recipe can be found here.

With love and munching,

Sarah Belle