Soba Noodles with Sugar Snap Peas and Carrots
This vibrant soba noodle recipe is full of fresh springtime produce. You can substitute seasonal vegetables for the sugar snap peas!
Updated by Kathryne Taylor on June 23, 2025
This soba noodle dish might be just what youโre craving right now. Itโs fresh, vibrant, and bursting with springtime produce, including carrots, sugar snap peas, and cilantro. Tender, nutty soba noodles complement the flavors in this unexpected pasta salad. Edamame offers plant-based protein, making this dish a hearty pack-for-lunch option.
Homemade ginger-sesame sauce brings this recipe together. I love combining veggie โnoodlesโ with real noodles for a more balanced meal. This dish contains more veggies than noodles. Itโs light and just right!
Iโve enjoyed this recipe since I originally shared it in 2014, and Iโm hoping these new photos entice you to try it if you havenโt already.
How to Make This Recipe
This dish is simple to make once you have prepared the vegetables and whisked together the sauce. I recommend this julienne peeler for the carrotsโitโs a fun tool that turns carrots (and zucchini and cucumbers) into thin vegetable noodles. If you donโt have one, use a vegetable peeler to make long strips of carrots.
Be sure to prepare your vegetables and sauce so theyโre ready once the noodles are done cooking. Bring two pots of water to boil: one for the noodles, and another for the edamame and snap peas, which youโll cook briefly before draining. Then you add the rest.
Check out the recipe notes to learn how to adjust this recipe to the seasons, and make this recipe gluten-free and/or vegan.
Watch How to Make Soba Noodles with Snap Peas
Tip
Be careful not to overcook your soba noodles so they donโt get gummy. Always rinse the soba noodles well in cool water once they are done.
More Soba Noodle Recipes
Here are a few more of my favorite recipes with soba noodles:
- Colorful Veggie Lettuce Wraps
- Peanut Slaw with Soba Noodles
- Sesame-Ginger and Cucumber Soba Noodles
- Veggie Sesame Noodles
- Veggie Teriyaki Stir-Fry with Noodles
Please let me know how your dish turns out in the comments! I love hearing from you.
Soba Noodles with Sugar Snap Peas and Carrots
This healthy, vibrant soba noodle recipe is full of fresh springtime produce. Feel free to trade in other seasonal vegetables for the sugar snap peas, like thinly sliced bell pepper. This recipe yields about 6 servings and the leftovers keep well for just 2 days, but you can store the dressing and salad separately to keep them for up to 4 days.
Ingredients
Soba noodles and veggies
- 6 ounces soba noodles or spaghetti noodles of choice
- 2 cups frozen shelled edamame
- 10 ounces (about 3 cups) sugar snap peas or snow peas
- 6 medium-sized carrots, peeled
- ยฝ cup chopped fresh cilantro
- ยผ cup sesame seeds
Ginger-sesame sauce
- ยผ cup reduced-sodium tamari or soy sauce
- 2 tablespoons quality peanut oil or extra-virgin olive oil
- 2 tablespoons lime juice (about 1 small lime)
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon white miso*
- 2 teaspoons freshly grated ginger
- 1 teaspoon chili garlic sauce or sriracha
Instructions
- To prepare the vegetables: Use a chefโs knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
- To make the sauce: Whisk together the ingredients in a small bowl until well blended. Set aside.
- Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds turn golden and start to make popping noises.
- Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.
- Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds, and serve in bowls. This salad keeps well for 2 days in the refrigerator, covered. Serve leftovers chilled or gently warmedโyou might like to wake up the leftovers with a splash of tamari or lime juice.
Notes
*Miso note: I used Miso Master brandโs reduced-sodium sweet white miso. Itโs in the refrigerated section near the tofu. Omit if you canโt find it, but it provides a nice boost of flavor (add salt to taste if youโre not using miso).
Make it vegan: Sub maple syrup 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.
Change it up: Substitute other seasonal produce for the sugar snap peas, or skip them altogether for less prep work. Very thinly sliced bell pepper strips would be a nice addition this summer.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
This is delicious, and refreshingly different. I love Asian fare, and this hit the spot! I used smoked maple syrup in the recipe, that a friend gave me and it worked splendidly. I added cooked salmon to mine, too, as Iโm a meat (especially seafood) eater. Itโs very easy to bring together, just preparing the julienned carrots takes a little time and patience! Thanks again, Kate, for a fabulous recipe I shall make again!