High Protein Vegan Asian Carrot & Snap Pea Noodles
    Servings
    6Servings
    Servings
    6Servings
    Ingredients
    Noodle Ingredients
    • 6ounces soba noodles or spaghetti noodles of choice
    • 2cups frozen organic edamame
    • 3cups sugar snap peas or snow peas
    • 6 medium-sized carrotspeeled
    • 1/2cup chopped fresh cilantroor more if you like
    • 1/4cup roasted sesame seeds
    Ginger-Sesame Sauce Ingredients
    • 1/4cup reduced-sodium tamari or soy sauce
    • 2tablespoons avocado oil (La Tourangelle Avocado Oil, 16.9 Fl. Oz.) (or peanut oil)
    • 1 small limejuiced
    • 1tablespoon toasted sesame oil
    • 1tablespoon agave nectaror molasses
    • 1tablespoon white misoor tahini
    • 2teaspoons freshly grated ginger
    • 1teaspoon chopped garlic
    • 2tablespoons arrowroot (Bob’s Red Mill Arrowroot Starch / Flour16-ounce)
    • 1tablespoon Srirachaoptional for heat
    • 1/2cup water
    • 1/4cup scallions (use the white part for the saucegarnish the dish with the green part)
    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