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
- 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.