Soba noodles with vegetables and mint
Instructions:
- Coarse salt
- 8 ounces sugar snap peas, trimmed, strings removed
- 12 ounces soba noodles
- 1 tablespoon plus 1 teaspoon toasted sesame oil
- 1 tablespoon plus 1 teaspoon peanut oil
- 2 medium carrots (about 1/ 2 pound), peeled and shaved into thin strips using a vegetable peeler
- 1 teaspoon minced peeled fresh ginger
- 4 scallions, thinly sliced crosswise
- 1 tablespoon tamari soy sauce
- 1/ 4 cup coarsely chopped fresh mint
- Freshly ground pepper
- Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to a boil; add salt. Add the peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer the peas to the ice-water bath to stop the cooking; drain.
- Return the water to a boil; cook the noodles according to package instructions. Drain. Rinse the noodles with cold water; drain.
- Transfer the noodles to a large bowl. Add the oils; toss to combine. Add the reserved peas and the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.