Soba Noodles with Vegetables

This was served as the side dish with my broiled tofu, which Martha Stewart suggested as a meal. Well, I will always listen to Martha, because this was a great meal! Maybe I would have considered this the main dish and the tofu the side dish, but I served them on the same plate at the same time, so whatever. It’s delicious nonetheless.

It’s not one of those pantry recipes that you can just throw together on a random weeknight. The condiments were in my pantry, and I always have carrots, but I had to buy ginger, sugar snap peas (mmm!) and most importantly soba noodles! But I’m thinking of stocking my kitchen with soba noodles now so I can make some gluten-free sesame noodles whenever I want (they stay great in the fridge and are awesome to send David for lunch for the week!)

I served the mint on the side, since I wasn’t sure I would like it, and I’m glad I did. It wasn’t bad, but I think I preferred it without the mint. That’s okay, because I’m going to use the leftover mint to make tea to enjoy with dessert!

You can make this independently of the tofu, but (Martha and) I suggest you make it as a meal, because the noodles, tofu and dipping sauce all complement each other so well and come together as a delicious vegan, gluten-free meal. You can use soy sauce if you don’t have tamari, but that will take away the gluten-free-ness. I can eat gluten, so I don’t care, but some people can’t/do!

Soba Noodles with Vegetables (and Mint), from Martha Stewart


  • Salt
  • 8 ounces of sugar snap peas, trimmed, strings removed
  • 12 ounces soba noodles
  • 1 tablespoon plus 1 teaspoon peanut oil
  • 1 tablespoon plus 1 teaspoon toasted sesame oil
  • 2 medium carrots, peeled and shaved into thin strips using a vegetable peeler
  • 1 teaspoon minced peeled fresh ginger
  • 4 scallions, thinly sliced
  • 1 tablespoon tamari soy sauce
  • 1/4 cup chopped fresh mint
  • freshly cracked pepper


  1. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil; add salt. Add peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer peas to ice-water bath to stop the cooking; drain and transfer to a large bowl.
  2. Return water to a boil; cook noodles according to package instructions. Drain and add to the bowl with the peas.
  3. Add oils; toss to combine. Add carrots ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.