This carrot and pea dish is a healthy and vibrant soba noodle recipe full of fresh springtime produce. Feel free to change the seasonal vegetables for whatever is on hand but keep the sauce as it is the best bit! This recipe yields two servings and the leftovers don't keep particularly well, so only cook as much as you need.
In a jar pour the soy sauce, squeezed lime juice, miso paste and minced chilli, garlic and ginger. Give it a good shake and leave to marinate.
Peel and Julianne your carrots. Place in a hot wok with the peanut oil. Toss for a minute or two then in a seperate pot cook your soba.
Cook the soba noodles just until al dente, according to package directions (probably about 3 minutes), then drain and briefly rinse under cool water. It's ok if they are a bit crisp as they will cook more in the wok.
Once the soba is on return to your wok where the carrots should be cooked but still firm, add your peas or edamame and toss.
Add the drained soba noodles to the peas and carrots and pour over the dressing. Toss until combined well.
Split into two serving bowls and garnish with sesame seeds and optional coriander or spring onion snippets. I like raw sesame seeds but toast them in a dry pan if you prefer cooked.