Snap Pea and Soba Stir Fry

In Williamsburg, our students learned all about buckwheat soba noodles.  With a tasty sauce, and seasonal spring peas, this stir fry turned out better than ever. Soba noodles can be prepared hot or cold — for best results, slurp loudly!

 

Snap Pea and Soba Stir Fry Serves 4-6

Ingredients

1 lb soba noodles

1lb sugar snap peas, trimmed

1/4 cup rice vinegar

3 Tablespoon low-sodium soy sauce

2 Tablespoon canola oil

1 Tablespoon honey

1 Tablespoon sesame oil

2-inch piece of fresh ginger, peeled and grated

1 garlic clove, minced

2 green onions, thinly sliced

 

Procedure:

  1. Bring a large pot of water to a boil over medium-high heat, with a dash of salt.
  2. Add the sugar snap peas and cook until bright green and crisp-tender, about 1 to 2 minutes. Remove with a slotted spoon, rinse under cold water and drain. Set aside.
  1. In the same pot, add the noodles and cook according to the package directions. Drain well in a colander, rinse under cold water, tossing as you rinse until the water runs clear, and drain again. Set aside.
  1. In a small bowl, whisk together the rice vinegar, soy sauce, 1 T canola oil, honey, 2tsp. sesame oil, the ginger and garlic.
  1. In a nonstick fry pan over medium-high heat, warm the remaining 1 T canola oil and the remaining 1 tsp sesame oil. Add the green onions and snap peas, and stir fry 2-3 minutes. Add the sauce, and cook 1 minute more.
  1. Transfer the soba noodles to a large bowl, and add the sugar snap peas, scallions and sauce. Toss to coat well. Serve warm or at room temperature or cover and refrigerate for 2 hours or up to 24 hours and serve chilled.