SERVINGS: 2
what you need:
- 6 oz Buckwheat Soba Noodles, if you cannot find these, any kind of healthy/alternative long noodle will work!
- 1 tablespoon white miso paste
- 1 tablespoon tahini
- 1 tablespoon coconut aminos
- 1 teaspoon chili garlic sauce or sriracha
- 1 teaspoon minced garlic
- 1/4 teaspoon ground ginger
- 1 tablespoon boiling water
- 1/2 cup frozen peas
- 1/2 cup shelled edamame
- 1 small carrot, grated
- Sesame seeds or chopped scallions, for serving
- Optional: add in shredded chicken or grilled shrimp!
what you need to do:
Bring water to a boil in a large nonstick pot. Add in the soba noodles and cook for 3 minutes.
Combine the miso, tahini, coconut aminos, chili sauce, garlic, ginger, and boiling water in a small bowl until smooth. Set aside.
After the noodles have been cooking for 3 minutes, add in the frozen peas and edamame. Cook another 4 minutes.
Drain the noodles and veggies in a colander and then return them to the pot. Add in the grated carrot and the sauce and coat the noodles in the sauce until fully combined.
Divide in half, and save the other portion for a lunch or dinner tomorrow.
Top with sesame seeds and/or chopped scallions!