Soba Noodles with Sugar Snap Peas and Carrots
This vibrant soba noodle recipe is full of fresh springtime produce. You can substitute seasonal vegetables for the sugar snap peas!
Updated by Kathryne Taylor on June 23, 2025

This soba noodle dish might be just what you’re craving right now. It’s fresh, vibrant, and bursting with springtime produce, including carrots, sugar snap peas, and cilantro. Tender, nutty soba noodles complement the flavors in this unexpected pasta salad. Edamame offers plant-based protein, making this dish a hearty pack-for-lunch option.
Homemade ginger-sesame sauce brings this recipe together. I love combining veggie “noodles” with real noodles for a more balanced meal. This dish contains more veggies than noodles. It’s light and just right!
I’ve enjoyed this recipe since I originally shared it in 2014, and I’m hoping these new photos entice you to try it if you haven’t already.


How to Make This Recipe
This dish is simple to make once you have prepared the vegetables and whisked together the sauce. I recommend this julienne peeler for the carrots—it’s a fun tool that turns carrots (and zucchini and cucumbers) into thin vegetable noodles. If you don’t have one, use a vegetable peeler to make long strips of carrots.
Be sure to prepare your vegetables and sauce so they’re ready once the noodles are done cooking. Bring two pots of water to boil: one for the noodles, and another for the edamame and snap peas, which you’ll cook briefly before draining. Then you add the rest.
Check out the recipe notes to learn how to adjust this recipe to the seasons, and make this recipe gluten-free and/or vegan.
Watch How to Make Soba Noodles with Snap Peas


Tip
Be careful not to overcook your soba noodles so they don’t get gummy. Always rinse the soba noodles well in cool water once they are done.


More Soba Noodle Recipes
Here are a few more of my favorite recipes with soba noodles:
- Colorful Veggie Lettuce Wraps
- Peanut Slaw with Soba Noodles
- Sesame-Ginger and Cucumber Soba Noodles
- Veggie Sesame Noodles
- Veggie Teriyaki Stir-Fry with Noodles
Please let me know how your dish turns out in the comments! I love hearing from you.

Soba Noodles with Sugar Snap Peas and Carrots
This healthy, vibrant soba noodle recipe is full of fresh springtime produce. Feel free to trade in other seasonal vegetables for the sugar snap peas, like thinly sliced bell pepper. This recipe yields about 6 servings and the leftovers keep well for just 2 days, but you can store the dressing and salad separately to keep them for up to 4 days.
Ingredients
Soba noodles and veggies
- 6 ounces soba noodles or spaghetti noodles of choice
- 2 cups frozen shelled edamame
- 10 ounces (about 3 cups) sugar snap peas or snow peas
- 6 medium-sized carrots, peeled
- ½ cup chopped fresh cilantro
- ¼ cup sesame seeds
Ginger-sesame sauce
- ¼ cup reduced-sodium tamari or soy sauce
- 2 tablespoons quality peanut oil or extra-virgin olive oil
- 2 tablespoons lime juice (about 1 small lime)
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon white miso*
- 2 teaspoons freshly grated ginger
- 1 teaspoon chili garlic sauce or sriracha
Instructions
- To prepare the vegetables: Use a chef’s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
- To make the sauce: Whisk together the ingredients in a small bowl until well blended. Set aside.
- Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds turn golden and start to make popping noises.
- Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.
- Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds, and serve in bowls. This salad keeps well for 2 days in the refrigerator, covered. Serve leftovers chilled or gently warmed—you might like to wake up the leftovers with a splash of tamari or lime juice.
Notes
*Miso note: I used Miso Master brand’s reduced-sodium sweet white miso. It’s in the refrigerated section near the tofu. Omit if you can’t find it, but it provides a nice boost of flavor (add salt to taste if you’re not using miso).
Make it vegan: Sub maple syrup for the honey.
Make it gluten free: Buy certified gluten-free, all buckwheat soba noodles (or gluten-free spaghetti) and use tamari instead of regular soy sauce. Make sure your miso is gluten free, if using.
Change it up: Substitute other seasonal produce for the sugar snap peas, or skip them altogether for less prep work. Very thinly sliced bell pepper strips would be a nice addition this summer.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I love how colourful this is! So yummy looking!
So colorful, fresh, and inviting! A great meal to look forward to.
That looks so delicious and healthy! I adore peas in the springtime, so I can’t wait to get them from the local farmer.
I’ve never had much luck with my julienne peeler, but yours looks way better. I might have to upgrade! The new note format is terrific — especially the vegan/gluten-free substitution suggestions. What to serve alongside would be welcome too, where applicable. Thanks!
Thanks, Anne! My shiny metal julienne peeler has been very good to me so far. I was thinking of this recipe as a complete meal in a bowl, but I definitely want to include serving suggestions with other recipes. Thank you for your feedback!
Soba noodles are the best, love this vibrant dish! The noodle to veggie ratio looks perfect!
Mmm, this looks so delicious. Such gorgeous pictures, too! I make your Raw Veggie & Soba Noodle Salad alllll the time but definitely going have to give this a try!
Thank you, Amanda! I hope you enjoy this soba salad, too!
Once again, another absolutely stunning salad! I love the whole ginger-lime-tamari combo and I keep a container of a homemade dressing very similar to yours in my fridge on a regular basis. It’s SO addictive! Also, I’m 100% the same as you when it comes to rain and just wanting to curl up on the couch. In fact, as I type this it’s pouring outside (as it has been all day) but recipes like this are making my day a bit brighter. :) Pinning now!
Thank you, Angela! Your comments are always so encouraging. I appreciate you!
Kate, this is precisely the kind of meal I am in need of these days. Lovely and simple.
Well as far as Seattle goes it was beautiful here today: sunny and 70 degrees. You only want to be away from Seattle nov – April the rest of the months are typically beautiful. Tryout our august or September for a visit and you’ll be moving.
I love these bright and vibrant colors!! Plus, sugar snap peas are my favorite. So good!
Kate, this sounds and looks so incredibly good. Amazing pictures! And can you send some of that rain down our way? We need it badly here in Southern California.
Those photos are dazzling! What a perfect recipe for right now. And I love the notes at the end – nicely done!
I like the principle you had here of having more veggies than noodles in the dish. That julienne peeler is great for that, isn’t it? Erm, I think I want one!
You need one! ;)
Love the bright + fresh flavours and textures of this; we eat a lot of soba noodles and this sounds like a perfect new recipe for us to try!
Thank you, Kathryn!
All of my favorite things in one bowl! I love it.
Stunning pasta ~ I could live on this! Sharing everywhere today :)
Thank you very much, Marla! I appreciate it. :)
on that note, i need to stock up on soba.
Love this – and want it for lunch, right now! A beautiful bowl of colors – could use this to spruce up my rainy day as well.
that looks sooo good! i cant wait to try the recipe =)
I hear ya – we’ve had days upon days of rain and it is seriously bumming me out and making me want to do absolutely nothing. I could totally get my butt off the couch for this pasta though…love that there are more veggies than noodles <3
Hi Kate!
This looks so yummy. I plan on trying it soon.
Beautiful photos too!
Yum! I love soba!
I definitely need to invest in a julienne peeler. I think it’s the only kitchen utensil I don’t have. ;)
It’s a really fun little tool to have!
These photos are absolutely beautiful Kate. I love any excuse to use my julienne peeler or mandoline. Thanks so much for the lovely recipes, you are such an inspiration!
Thank you, Tina! :)
I love how the colors of the fresh veggies pop against the black backdrop of the photos. Are you still shooting exclusively with your 35mm? I’m thinking about investing in a new lens and your photos are always so sharp and vibrant!
Hey Sonja, yes, I’m still using the 35mm (and editing in Lightroom)!
I’ve never really eaten soba noodles. I think I need to change that! Love the combination of veggies in this with the zingy dressing. Gorgeous as always Kate!
I love the new look/formalisation of the recipe notes! Also, I can’t wait to succumb to the couch with a bowl of these noodles myself. Off to ring my local health food store and see if they have GF Soba Noodles- oh I hope so!
This recipe looks gorgeous! I have been obsessed with snap peas lately; thanks for a new idea for how to use them! (I have one of those julienne peelers too…I love that they make veggies pretty!)
These soba noodles sound like the perfect dinner on a warm night! I love the abundance of fresh spring vegetables.
I thought I’d leave you a comment because I have really benefitted from reading your blog. Although I peruse many food blogs, yours is the most practical and down-to-earth, the one I actually cook from over and over again. So many of your recipes have become staples for me– avocado rice plate, your incarnations of heuvos rancheros, many-a-kale salad– because you cook the way I like to eat (vegetarian, healthy, and so delicious)! I just moved to the midwest (Minneapolis) from a sunny spot in Canada and I’m having a hard time getting used to endlessly rainy spring days. I haven’t made any girl friends here yet, so reading blogs from likeminded ladies really helps! So thank you for all the work you put into this amazing blog. I sincerely appreciate it. Now let me make this delicious dish!
Hey Tess, thank you. I really appreciate your comment! I’m so glad you found my blog and enjoy the recipes. Sounds like we could be real-life friends if we lived closer! Finding new friends in a new city is so hard. I’m sure Minneapolis’ weather will be gorgeous within a few weeks. Hang in there!
Beautiful pictures. I think using fresh veggies and chopping them in different ways for texture makes all the difference here. You see the same combo of veggies in those pre-packaged stir fry mixes and those always end up being so lackluster.
Good point, J.S.!
I am totally into this ginger-sesame sauce! Yum, what a gorgeous noodle dish :) And yes, digging your recipe notes!
Yum, that looks delicious. Edamame is the best and I love incorporating it into noodle recipes and salads. Love the combination of flavours too.
Robyn x
So I can blame all of my lethargy and laziness lately on the rain?! YES.
It’s supposed to be sunny tomorrow so maybe I can gather the energy to make these noodles. I really hope so, because YUM.
These noodles look so healthy and flavour-packed. I love making noodle dishes for a quick and easy midweek meal. Thanks for sharing!
This looks like my kind of dish – wholesome with lots of veggies and a zesty sauce, perfect! Love the photography here too, the vibrant colours of the dish really pop out against the dark background.
Oh, yes! Love soba noodles, love this dish. I’ll make this today if I manage to find the time to run to my Asian market (need white miso). Anyway, soon there will be a bowl of soba noodles on my table. I also like the new recipe format. Well done, Kate!
Wishing you a sunny weekend,
Sini
Thanks, Sini! Please do let me know if you try it. I wasn’t satisfied with the sauce until I added the miso. Have a great weekend!
A keeper! Definitely worth the extra trip to the Asian market.
This look amazing. I love simple meals and i buy these ingredients on a regular basis. I will be on the family meal plan very soon.
I made this dish last night, and I loved it! My boyfriend loved it too, he went for thirds. Thank you for making my Meatless Mondays so delicious! This is going to be a staple for us, on Mondays and other days of the week.
Irene, thank you! So glad you both enjoyed it. I have a few other soba noodle recipes on the blog that you might like!
Hi. I’m making this recipe tonight. I don’t see any mention of when to add the carrots? I’m guessing you toss them in raw along with the cilantro and sesame seeds once everything else is prepared?
Scarlett, I’m sorry about that! Yes, I meant to say that you add the carrots along with everything else. I’ll fix the recipe. I hope your dish turned out wonderfully.
Oh my gosh! Love! The pictures are extra pretty!
I made this last night for girls’ night and send my friends home with full bellies and tupperwares full of yummy leftovers. This recipe was great! So fresh for spring with all the veggies. I prepped the veggies and made the sauce ahead of time so it was really easy to pull together once the girls got here. Thanks Kathryne!!
Hey Janet! So nice to hear from you. I’m happy the noodles turned out well at girls’ night! Yes!
Hey Kate, we made this last night and it was DELICIOUS! My mom commented that you “really know what you’re doing with the Asian sauces.” Of course, both parents were excited because Slaw Lady was behind the recipe ;) I actually just had some leftovers today for lunch and I thought they tasted better than last night, so I’m not sure why you didn’t like yours the day after. Thanks for the great recipe, as always!
FYI my YouTube channel is linked to this comment and I thought you might enjoy my most recent video. It’s an (almost vegan) recipe for peanut butter energy bars (my own recipe!). I’m betting you have all the ingredients already and they’re really delicious, if I do say so myself :) Just letting you know!
Hey Ella! I’m so glad your family enjoyed this soba noodle dish, too! I’m going to go watch your video now, thanks for sharing!
Yes, we are big soba noodle people here! I hope you enjoyed the video/recipe, thanks so much for giving it a look! :)
I did enjoy the video! You’re a natural on camera and those bars looked really delicious.
Thank you! That means a lot to me. Let me know if you try them out! :)
I made this last night for dinner – so good! I’m eating the leftovers for lunch right now–noodles are a little mushy, but the flavor is excellent! Thanks for the recipe
This sounds great! I’m thinking about trying it tomorrow for a gathering. I may also throw in some leftover bok choy:-)
Made this for dinner on Tuesday – and it was phenomenal…filling, flavorful, and great the next day too! Love your blog as I try to up my number of meat-free days each week!
Yay, I’m glad the soba noodles turned out well for you! Thanks for commenting, Rebecca!
Love this recipe! Even my picky teenagers like this. I have brought it to several barbecues and It always gets rave reviews.
This recipe is one of my FAVORITE recipes I’ve ever made – literally. It’s versatile and fresh and awesome.
Two things I did a little different (as I ate my way through a batch this week):
+ One day added leftover grilled salmon. Amazing.
+ Another day I added a dollop of peanut butter to the sauce and the result was a tastebud party in my mouth.
Thanks for the great recipe! :)
Hooray! Thanks, Heather! Both of your adaptations sound terrific. I actually have to resist adding peanut butter to Asian sauces—I’m afraid people will get tired of them! Now that I say that, though, I realize how crazy it sounds. Peanut butter makes everything better. :)
Absolutely delicious. Thank you Kate! :)
Hooray, thanks Tom!
Kate, the Sugar Snap Pea and Carrot Soba Noodles recipe was spot on! The dressing on it was delicious. This is a recipe I will make again and again. Thank you!
Hooray, thank you Mary!
Can’t wait to try this – my son is a big fan of anything Japanese and I love soba noodles!