I realize I posted soba noodles only a few weeks ago, but I’m back with more. This time, they’re stir fried in a sweet, tangy orange-ginger soy sauce with some crunchy snow peas and edamame.
While that one was best served cold, this one is best piping hot. And aside from the tedious task of cleaning the snow peas, this comes together rather quickly.
ginger citrus soba & snow peas
Author: Jeanine Donofrio
Serves: serves 2 as a main dish, 3-4 as a side
- 4 ounces soba noodles (100% buckwheat soba if gluten free. If not I prefer this kind.)
- 1 cup snow peas (trim & peel the string off the side)
- 1 cup edamame (frozen is ok, thaw before using)
- ¼ cup chopped scallions
- olive oil, for the pan
- extra orange & lime wedges to squeeze in at the end
- a few teaspoons of sesame seeds, for garnish
- juice from approximately ½ of an orange (about ¼ cup)
- 1 tablespoon lime juice
- 1 tablespoon tamari (or soy sauce)
- ½ teaspoon sriracha (more if you like it spicier)
- 1 teaspoon toasted sesame oil
- 2 teaspoons minced fresh ginger
- Whisk sauce ingredients together.
- Cook noodles in boiling salted water for 8-10 minutes.
- While the noodles are cooking, heat a large skillet with just a bit of olive oil. Once the pan is hot, (the first snow pea should sizzle when it hits), add snow peas and a pinch of salt, stir fry for few minutes, until tender and they get a slight char on both sides. Remove from the pan and set aside. Turn off the heat and let the pan cool down for a few minutes.
- While the (same) pan is off but still a little hot, (stand back, it might smoke a little) and pour in the sauce. Let it bubble just a little bit. Stir continuously as it thickens, about 2-3 minutes. (turn the heat back on to low if the pan has cooled too much). The sauce should reduce and become slightly syrup-ey. Don't let it burn or reduce too much.
- Add the noodles, snow peas and edamame to the pan. Stir to mix everything together with the sauce. Add a good squeeze of lime, and cook a few minutes more. Taste & adjust. If necessary, add more soy sauce, another squeeze of orange or lime, perhaps more sriracha if you want more heat. Top with a drizzle of toasted sesame oil, scallions & sesame seeds.
Use 100% buckwheat soba if gluten free. If not I prefer this kind.
This recpie look ma really tasty! Will this work as a cold dish? I want to make it for a work potluck.
Yes – but I would make these few tweaks:
1. cook the noodles, drain and rinse them in cold water and toss them with a little bit of sesame oil so they don’t stick together.
2. Blanch the snow peas and edamame (cook them in boiling water for 2-3 minutes, then dunk in ice water and drain.
3. Mix the sauce in a little bowl instead of adding it to the pan.
4. Toss everything together and season to taste.
Hope that helps!
I don’t have Sriracha (or any kind of hot sauce), but I will get some next time I am at the grocery store! How would cayenne pepper work instead? Or is there another substitute? Should I add maple syrup too? Thanks!
Hi Hannah, you can skip the sriracha, it just won’t be as spicy but will still be flavorful. You can try cayenne or a pinch of red pepper flakes if you like. You shouldn’t need maple with the sweetness from the orange, but if you taste it and want the sauce sweeter, then go for it!
Thanks for your response! I only recently discovered your blog, and your cooking style really fits me. So far I’ve tried the Tahini Noodles with Roasted Carrots and Chickpeas, and it was wonderful. I have several more recipes picked out to try and am planning on ordering your gorgeous new cookbook!
Oh thank you! I hope you enjoy the recipes and the book – welcome!!
Great recipe. Tasted delicious and very simple to put together. Thanks so much!
This looks so wonderful and would make the perfect lunch!
This is perfect. Looks so quick and I just picked up more soba noodles last night. Just what I need after my first long day back in the office.
This recipe was DELICIOUS!! Although we didn’t have snow peas and edamame, we substituted them for fresh peas in the pod and french cut green beans. The sauce was delicious. Definitely will be making this again.
so glad you liked it!
There can never be too many soba noodles in our lives – I could eat soba bowls every day of the week. Beautiful!
This looks absolutely delicious — I love soba noodles!
this looks delicious! I really need to try soba noodles again!
Hi there! This recipe looks delicious. I’m actually new to soba noodles. I just learned that they can be gluten-free. Do you have a gluten-free soba noodle brand that you could suggest? Love your blog! Thx!
-Sylvia @ reelflavor.com
Look for some that are 100% buckwheat. I’ve had them before, but I can’t remember what brand. (I think it was the one brand that happened to be in my store). You could also sub in brown rice noodles, I really like Jovial’s.
Good to know. I will have to browse the aisles on my next grocery trip!
I’ve been eating my weight in soba noodles lately. Just can’t get enough of them. They are so grainy and perfect with a peanut sauce or a lighter sauce like this one. Hope you are doing well and getting some Spring weather to go along with your very green snow peas 🙂
Me too – they’re such a convenient dinner (and then lunch the next day). It’s warm and springy here – sorry to hear about your snow!
This sounds great. I love soba noodles and anything with Sriracha, orange, and ginger gets an A+ from me. Thanks for sharing.
Hi Bernadette, you’re welcome – they’re some of my go-to flavors too 🙂
Lately, your recipes have been so spot on with what I am craving it’s crazy! First the apple muffins, then the cauliflower puree, and now a vegetarian noodle dish. I am going to switch up the soba noodles for rice noodles because I have been wanting to use them up. Thanks for the continued inspiration!
Hi Ashleigh, ha I’m so glad!