High Protein Vegan Asian Carrot & Snap Pea Noodles

Kick off your week with a simple, yet healthy high protein vegan Asian style carrot and snap pea noodle dish. I love this dish because it’s light and refreshing; a perfect lunch time meal. If you aren’t a fan of snap peas, you can substitute with bok choy or daikon. This dish can be made gluten-free if gluten-free pasta is chosen as well. Another thing I love about this dish is that it is fairly quick to make, just mix the sauce, chop the vegetables, and boil the pasta! Let me know how you liked the dish by commenting below.

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High Protein Vegan Asian Carrot & Snap Pea Noodles
High-Protein-Vegan-Asian-Snap-Pea-min
Servings
Servings
Ingredients
Noodle Ingredients
  • 6 ounces soba noodles or spaghetti noodles of choice
  • 2 cups frozen organic edamame
  • 3 cups sugar snap peas or snow peas
  • 6 medium-sized carrots peeled
  • 1/2 cup chopped fresh cilantro or more if you like
  • 1/4 cup roasted sesame seeds
Ginger-Sesame Sauce Ingredients
  • 1/4 cup reduced-sodium tamari or soy sauce
  • 2 tablespoons avocado oil (La Tourangelle Avocado Oil, 16.9 Fl. Oz.) (or peanut oil)
  • 1 small lime juiced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon agave nectar or molasses
  • 1 tablespoon white miso or tahini
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon chopped garlic
  • 2 tablespoons arrowroot (Bob's Red Mill Arrowroot Starch / Flour 16-ounce)
  • 1 tablespoon Sriracha optional for heat
  • 1/2 cup water
  • 1/4 cup scallions (use the white part for the sauce garnish the dish with the green part)
Servings
Servings
Ingredients
Noodle Ingredients
  • 6 ounces soba noodles or spaghetti noodles of choice
  • 2 cups frozen organic edamame
  • 3 cups sugar snap peas or snow peas
  • 6 medium-sized carrots peeled
  • 1/2 cup chopped fresh cilantro or more if you like
  • 1/4 cup roasted sesame seeds
Ginger-Sesame Sauce Ingredients
  • 1/4 cup reduced-sodium tamari or soy sauce
  • 2 tablespoons avocado oil (La Tourangelle Avocado Oil, 16.9 Fl. Oz.) (or peanut oil)
  • 1 small lime juiced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon agave nectar or molasses
  • 1 tablespoon white miso or tahini
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon chopped garlic
  • 2 tablespoons arrowroot (Bob's Red Mill Arrowroot Starch / Flour 16-ounce)
  • 1 tablespoon Sriracha optional for heat
  • 1/2 cup water
  • 1/4 cup scallions (use the white part for the sauce garnish the dish with the green part)
High-Protein-Vegan-Asian-Snap-Pea-min
Instructions
  1. Begin by ripping the ends off of the snap peas and peeling off the tough string that runs along the length of the pod. Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler
  2. Bring two big pots of water to a boil
  3. In a small bowl, whisk together tamari, avocado oil, lime juice, sesame oil, agave nectar, white miso, ginger, garlic, scallions and sriracha until emulsified and add to a pan over medium-high heat. Bring to almost a boil, stir in arrowroot and water and reduce for 2-3 minutes or until desired thickness
  4. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (around 5 minutes), then drain and briefly rinse under cool water. Simultaneously cook the frozen edamame in the other pot until warmed through (around 5 minutes) but before draining, toss the peas into the boiling edamame water and cook for an additional 20 seconds, then drain
  5. Combine the soba noodles, edamame, snap peas and carrots, and dressing in a large serving bowl and mix
  6. Toss in the chopped cilantro, green-part of the scallions and toasted sesame seeds and serve

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