Ginger Citrus Soba & Snow Peas

ginger-citrus soba noodles / loveandlemons.com

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 noodles / loveandlemons.com

Β 

ginger citrus soba & snow peas
 
Author:
Serves: serves 2 as a main dish, 3-4 as a side
Ingredients
  • 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
sauce:
  • 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
Instructions
  1. Whisk sauce ingredients together.
  2. Cook noodles in boiling salted water for 8-10 minutes.
  3. 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.
  4. 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.
  5. 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 preferΒ this kind.

61 comments

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Rate this recipe (after making it):  

  1. Faith from sojourn-of-faith.blogspot.com
    03.18.2013

    Your photography is simply gorgeous! This dish looks wonderful and perfect for Spring.

  2. Chloe
    03.18.2013

    Gorgeous photos! However, it doesn’t look like those are snap peas – they’re, in fact, snow peas. Snap peas are fatter and have sweet little peas in them. These are flat and yes, need the string peeled down the side before eating. Just thought you’d like to know πŸ™‚

    • jeanine
      03.18.2013

      oh, you’re right, oops! Thanks so much for pointing that out!

  3. Kelly from eat-yourself-skinny.com
    03.18.2013

    This looks amazing! I simple love all the flavors! πŸ™‚

  4. Kathryn from londonbakes.com
    03.18.2013

    Soba noodles are pretty much my favourite kind and this dish sounds just perfect.

  5. Becky from bexfoodiefiles.blogspot.com
    03.18.2013

    This looks delicious! I especially love the sauce.

  6. Alanna from bojongourmet.com
    03.18.2013

    This looks incredible! I love the way you put flavors together. I’ve never had warm, stir-fried soba noodles before – sounds just delicious. Love your photos, as always. πŸ™‚

    • jeanine
      03.21.2013

      thanks Alanna!

  7. Shannon from leavesandflours.blogspot.com
    03.18.2013

    My favorite soba noodles at the moment are tossed in fresh lemon juice and chopped garlic with just a hint of cilantro!

  8. Sarah from thesugarhit.com
    03.18.2013

    Soba noodles, for me, need sweet partners, to point out the bitter, earthy flavours of the buckwheat. I think sweet snow peas, and cirtus would be the perfect paring. This looks DELICIOUS.

  9. This is something I could happily eat every day. What fantastic flavors!

  10. Melting_pot from meltingpotaufeu.wordpress.com
    03.19.2013

    That looks amazing. I cooked couscous in a mixture of water and orange juice yesterday… I wonder if you could do the same with noodles…?

    • jeanine
      03.21.2013

      Thanks! I’m not sure how that would work.

  11. inge
    03.19.2013

    sobanoodles also nice with pickled ginger …

    • jeanine
      03.21.2013

      yes, I adore pickled ginger!

  12. These look incredible. I went through a phase in my early 20s when all I did was make stir fry. Now, it is difficult to even think about making anything that resembles stir fry, but this sounds so yummy. I think I might need to get past my stir fry ban and try these soba noodles out.

    Quinn Cooper Style

    • jeanine
      03.21.2013

      Ha, I know I went through that phase too… I would throw every veggie and the kitchen sink in. This isn’t as much of a stir fry as it is just reducing the sauce in the pan and adding the noodles to it…

  13. Lindsey from dollyandoatmeal.com
    03.19.2013

    what a quick and simple recipe! i love buckwheat soba noodles, so this is perfect.

  14. Eileen from hampiesandwiches.blogspot.com
    03.19.2013

    This is such a pretty plate–and what a great way to eat as many new season peas as possible! πŸ™‚

  15. ashleigh from francesandian.com
    03.19.2013

    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!

    • jeanine
      03.21.2013

      Hi Ashleigh, ha I’m so glad!

  16. This sounds great. I love soba noodles and anything with Sriracha, orange, and ginger gets an A+ from me. Thanks for sharing.

    • jeanine
      03.21.2013

      Hi Bernadette, you’re welcome – they’re some of my go-to flavors too πŸ™‚

  17. Becky from thevintagemixer.com
    03.20.2013

    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 πŸ™‚

    • jeanine
      03.21.2013

      Hi Becky!

      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!

  18. 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

    • jeanine
      03.21.2013

      Hi Sylvia,

      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.

  19. Jamie from thriftyveggiemama.com
    03.21.2013

    this looks delicious! I really need to try soba noodles again!

  20. Kasey from turntablekitchen.com
    03.24.2013

    There can never be too many soba noodles in our lives – I could eat soba bowls every day of the week. Beautiful!

  21. Jamie
    03.24.2013

    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.

    • jeanine
      03.26.2013

      so glad you liked it!

  22. James from dayoldnews.com
    03.25.2013

    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.

  23. helen p
    02.04.2016

    Great recipe. Tasted delicious and very simple to put together. Thanks so much!

  24. Hannah
    04.26.2016

    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!

    • Jeanine Donofrio
      04.28.2016

      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!

      • Hannah
        04.28.2016

        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!

        • Jeanine Donofrio
          04.28.2016

          Oh thank you! I hope you enjoy the recipes and the book – welcome!!

  25. Rosita
    06.26.2017

    This recpie look ma really tasty! Will this work as a cold dish? I want to make it for a work potluck.

    • Jeanine Donofrio
      06.26.2017

      Hi Rosita,

      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!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.