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.
My friend made this for dinner the other night and it was AMAZING! Hit the spot for sure! thanks for posting!!!
Thanks, Kourtney! :)
made this tonight with some minor modifications due to the dietary restriction of “too lazy to go to the store.” Used whole wheat linguine instead of soba, Japanese blend frozen veggies instead of snap peas, and threw in some red bell peppers and leftover baked tofu. Absolutely delicious! Will definitely make again, thanks for another great recipe!
Haha, I am well familiar with your dietary restriction. So glad the noodles turned out well for you!
I just found your site! Cant wait to try this dish. Do you think red miso would be good in this recipe?
Welcome, Dorothy! I’m not sure about red miso because I’ve never cooked with it. It will probably work just fine, but I’d suggest scaling back so it doesn’t dominate the other flavors.
Wow! This looks absolutely incredible! Thank you so much for sharing, I can’t wait to try this recipe! :) I may substitute Bragg’s Liquid Aminos for the soy sauce. Have you ever tried that before?
Hey Krissy! I haven’t used Bragg’s in a long time, but I bet that would work well!
I discovered this recipe on Pinterest, and it has become a huge favorite! I love the combination of flavors. This was the first time I had soba noodles and I found out that I love them! One tip to share: I make a batch, store the salad and dressing separately until we are ready to eat, and then grab one or two portions and add some dressing. I made the salad and dressing on Saturday, and the serving I had today (Monday) was just as good!
Thanks for commenting, Janet! So glad you’re enjoying this one. Great tips for storage, thank you for sharing! I’ll add it to my recipe notes.
spotted this on holajalapeno and couldn’t believe my luck as i have a ton of cilantro and carrots in my garden and had just purchased peas and spring onions at the farmers market this morning. i had all of the ingredients including a forgotten bag of frozen edamame. it was delicious. i may reverse the ratio of sesame oil/oo next time. thanks.
I’m always looking for new recipes a I can get in a bit of a food rut every so often. This one was a hit and will be put into rotation for sure. I used a spiral cutter for the carrots and it looked amazing. I prepared the veggies and dressing the night before so it was a quick fresh after work dinner.
Thanks, Tara! I bet your spiraled version was super pretty. So glad you enjoyed it!
Made this for dinner tonight and was not disappointed! I loved the crispness of the peas and the delicious, savory sauce. I will probably sub whole wheat thin spaghetti for cost’s sake next time, and maybe I’ll add some peanut butter to the sauce based on another comment I read above! One question – I did find the white miso right where you said it would be, but I can’t imagine I can use a whole tub before it goes bad. Do you now how long it keeps in the fridge after opening? Or do you know if it comes in smaller quantities at, say, an Asian specialty grocer? Thanks in advance for your reply!
Hey Kristin! I’m so glad you enjoyed it! Good news—miso keeps, like, indefinitely. I’ve never had it go bad!
Made this dish with my best friend on Friday night, couldn’t find any sugar snap peas or snow peas at my local grocery store so I used two large red bell peppers and it came out very well! I didn’t use miso but doubled the amount of sriracha, which both of us felt was necessary to balance out the sweetness of the honey. Will definitely make again, but next time I’ll be using my sprializer on the carrots since using a peeler took forever
Thanks, Laura! I think you’ll have an easier time with your spiralizer, for sure!
I’m making this ahead of time for some friends coming over tomorrow night. Looking at your make ahead instructions, how do you keep the soba noodles from sticking?
Hi Pam, I’m sorry I didn’t see your comment sooner. That’s a good question! I haven’t tried that method myself, but I heard it works well from a commenter. I think I would toss the noodles with just a bit of oil (you could use some of the oil called for in the dressing). Some soba noodles are more sticky than others; I’ve had best luck with Annie Chun’s brand.
made this tonight, it was delicious. thanks!
Awesome! Thanks, Greg!
Absolutely delicious. I made this for our dinner tonight and added some grilled shrimps. We loved it and I will certainly make it again.
Hooray! Thanks, Bev!
I like the concept of this dish, but when following the sesame ginger sauce exactly (minus the added oil) I found that it was way too potent and the flavors were unbalanced. Very spicy from too much ginger, and way too much sesame oil which overwhelmed the other ingredients. After tweaking the sauce recipe a lot I made it taste decent.
I’m sorry to hear that, Kae! The sauce has a lot of fans but I understand it might not be for everyone.
I loved this recipe. I used green peas instead of the edamame beans. AMAZING dish
Thank you very much, Sandy!
Soba noodles are not vegan, the ones you have linked contain egg – please make this noted as it is misleading
“MAKE IT VEGAN: Sub agave nectar for the honey.” – should also have an alternative option for the noodle.
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I had no idea! Thank you for letting me know, Courtney. I’ve made a note to go through my soba noodle recipes ASAP.
What is that amazing carrot shredding tool you are using there called?
Hi Jennifer! It’s the Kuhn Rikon julienne peeler.
Super yummy recipe…eating it now. Only thing I added was a finely sliced book Choy top just to bulk up up as I ran out of noodle. Love this recipe.
I meant I did use soba but just ran a bit short. Definitely use soba noodle they are so good with this dressing.
Thanks, Celeste! Boy choy sounds like a nice addition.
Delicious! Our family isn’t vegan regularly, but I’m always looking for something to serve when we have vegan guests that will still please everyone at the table. This one was a hit with the whole group!
Thank you, Samantha! I’m so glad you all enjoyed this one.
Loved this recipe! We sautéed garlic, a little coconut oil, and shallots first. We added the rest of the vegetables including purple cabbage, green onions, and bean sprouts. Added the noddles afterwards with the sauce, it was incredible!
Yay, thanks Jocelyn! Your version sounds great!
I made this recipe tonight and I really loved it! I am starting a journey of living healthier, and trying to create a love for food and cooking. This is the first recipe that I have tried in my quest to really creating a passion for eating healthier, and I have to say I am off to a good start with this one. It’s so light and fresh, perfect for those winter days when I crave good veggies. I have a feeling this would be amazing served cold over a bed of romaine lettuce – look at me go imagining things! Good food does get me excited, I had never really known that before. I really appreciate this recipe and I look forward to trying more!
Side note – I crumbled cashews over my dish… suuuper yummy!
Hey Kassy, high five for living healthier! I’m so glad to hear you enjoyed this one!!!
Just made this today and it’s delicious! I used a veggie spiralizer for the carrots and it worked great!
Delicious! This is our new go-to noodle sauce. I’ve made it half a dozen times in the last 2 weeks with udon and soba, and the whole family keeps begging for more. I’ve added pan fried marinated tofu, thinly sliced cukes and sliced avocado on top and the combo is ah-mazing. Thanks again for another stunner. ☺
Thanks for some great ideas.on sundays Iprepare for our after service brunch,responding to an increase in gluten free,vegan/veggie entree.iplan on using your ideas.Thanks also for sub suggestions.fhj
This was absolutely fabulous! I made it for my daughters and I when my veggie hating husband was out of town. The three of us almost ate entire thing! I will DEFINITELY be making this again!
This was delicious! The recipe does not specify shelled edamame, but it should. We know how to eat edamame in their pods, so we were able to punt, but next time I will know to buy them shelled.
Hi there,
does anyone know how many calories there are in one serve of this dish please?
The soba noodles in the link have egg whites in.
Good catch, thank you. I thought I’d already edited my soba noodle recipes with suitable vegan alternatives, but it looks like I have a few more to go. Fixing that today!
Wait a minute. They do not contain eggs.
This was amazing. I do wish it was a little less oil but nonetheless it was delicious and beautiful especially with the tri color carrots. I was able to make everything ahead of time and then throw it all together when the soba was cooked and heat up in the pot. I also like how that softened the carrots just a bit. I also bet this would be delicious with shitake mushrooms.
Thanks for this delicious recipe! I’ve been looking at it for about two weeks since i saw it here and was moved by the bright colors of all the healthiness of it! Just needed to get the julienne peeler :) so i finally made the salad yesterday, and it came out so absolutely delicious, just like it looks on the picture!!
I am in love with your site and have tired a bunch of recipes already.. and will try many more! I love how accurate the recipes are, i’ve never had a problem with any of them.. and i love how my whole family loves them all :) thanks Kate!
I hope you are having fun with the julienne peeler! Thank you so much for your note, Eve. It really brightened my day!
Hi! I made this on Saturday and oh my it was delicious! Absolutely bursting with flavour!!! I loved it that much I even had a small bowl for breakfast the next day haha! But one question I do have is about the edamame. I bought them frozen and just followed the instructions by boiling them. But the shells of them were so incredibly hard and they really needed to have the ends cut off. Is this normal? Like you couldn’t even chew them. I ended up going through the entire dish and popping all the beans out of the pods individually. Thanks!
My 11 year old daughter and I recently became vegetarian. This was our first meat-free Thanksgiving, so we decided to make it an Asian themed feast. We made this Sugar Snap Pea and Carrot Soba noodle dish and it was a huge hit! Even the meat-eaters at our dinner gave it two thumbs up. We omitted the cilantro, but otherwise made it to the recipe. The recipe was easy to make, and the ginger-sesame sauce was delicious. We will definitely make this again.
Here’s the deal. My 10 year old daughter has been a “vegetarian” (pescatarian) for a coupe of years now, with the slight complication that like many her age, she is not fond of eating vegetables. Anything complicated or unusual typically has her asking for a quesadilla.
I made this tonight for the first time tonight, substituting maple syrup for honey, and skipping the oils to accommodate guests (oh, and I forgot the cilantro at the store, so I know it’ll only get better).
After a couple of bites, my daughter smiles, points at her bowl, and kisses me on the cheek. This was absolutely a first, and on a vegan meal to boot. This will make regular appearances at our home going forward. Everyone enjoyed it.
How many calories is in this? It looks so good!
Hi again, Shannon. Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Hi Kate, I was wondering if you had nutritional facts for this recipe? I’m thinking… calories and protein content if available. Thank you!
Hey, Amanda! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
I didn’t have the chance to write a comment earlier on, but I want to say a massive THANK YOU!
I absolutely love soba, and last summer I was looking for a new recipe, something fresh with the little veggies I had in my kitchen. I did a little internet search and ended up on this page.
The recipe became one of my top favourites since: colourful, healthy, full of flavour and texture, just perfect!
I also like the fact that it is easy to adapt with what you have .
I replaced the chilli garlic sauce by a home made adjika (georgian frech chilly garlic sauce), and sometimes I replace lime by some yuzu juice, which works beautifully too.
Thank you for the wonderful recipes! :)
You’re welcome, Anastasia! I’m so glad you found my blog :)
This has become one of my go-to recipes for dinner. It’s such a quick and easy and delicious option! I often change up the veggies for variety and in particular love broccoli as a substitute as it really takes up the flavor from the sauce.
This recipe is great for subbing in whatever you have on hand. Your variations sound delicious, Em!
THIS was delicious!! I added some fresh garlic for a little extra kick and it was phenomenal and addictive!!
Ooh, garlic sounds delicious with this, Lauren. Thanks!
Made it last night as a side dish and it was a hit! We liked it so much that we couldn’t resist having it again tonight (That’s when you KNOW it’s good!) and it was every bit as tasty. Love the colors and variety of fresh ingredients. I added red bell pepper, as per Kate’s suggestion, and it was a nice addition that I will definitely do again. Follow the recipe exactly for a dressing that compliments the ingredients without overpowering them. Just perfection! (Quality white organic miso can be ordered at Amazon if you can’t find it locally. It’s definitely an ingredient you’ll want to include for an authentic Asian flavor profile.) This is a great recipe to keep in mind for summer BBQs to accompany lean meats and fish since you can make it before guests arrive and can be served at room temperature. Thanks, Kate! This one recipe is sure to be a favorite!!!
(I also followed the link Kate provided for the vegetable peeler. The carrots were so pretty and it gave them a nice delicate crunch. LOVE! What a nifty gadget! I’m sure going to have good fun with it. :)
I’m so glad this worked out so well for you, Kari! Thank you for the great tips and suggestions, too.
Made this over the weekend and it was so fresh and delicious! I substitute sriracha with wasabi!
Great!
Another big winner from you and Cookie, Kate! My SIL made this dish for us last night, and it was terrific. Definitely a new favorite. The recipe dirties a lot of utensils but the result was definitely worth it. The ginger-sesame sauce is wonderful. Next time I think I’ll add tofu.
Thanks for a wonderful recipe!
There’s a fair amount of cleanup with this one, for sure. I’m glad it was worth it, though! Thanks for the comment.
I’ve never had soba noodles before and I was looking for a recipe to try them out. This one sounded nice so I picked it, and it turned out to be a great choice :) Lovely combination of flavours! Thanks for the recipe!
Yes! So glad this helped to introduce you to the wonderful world of soba noodles. :)
DELICIOUS! I will be making this dish again and again!! Kate, you’re awesome – I’m only 2 recipes into your collection, and they have both knocked it out of the park! I didn’t have soba noodles, so I substituted thai noodles, which worked just fine. I also don’t have access to white miso (or red or yellow) where I live (WV), so I went without. I love this dish. It’s super, super filling, and that sauce is just to die for.
Great! I’m so glad this worked out so well, despite the lack of miso.
Absolutely delicious!
Thank you, Jenny. :)
Kate, I was only able to buy frozen edamame in pods, are you using whole pods or individual beans?
Thanks, Gail
Hi, Gail! The edamame are just individual beans, and the snap peas are in their pods. Does that make sense? Thanks!
Sure does Kate, cheers xx
Love it!!! Added some red pepper & mushrooms.
Perfect! Thanks, Belinda.
Just created and consumed this, absolutely delicious, followed the recipe to the T, no alterations. If you have kids who can’t take the heat, you can go lighter on the siracha. Everything exceeded my expectations. from the sauce, which is OUTSTANDING, to the combinations of vegetables and toppings. I thought this might be a side dish kind of meal but it was, as-stated, an excellent stand alone meal. I was full after one bowl, and I’m usually an always-have-to-have seconds gal, well I might have had another half bowl (ha!) I should also mention that admittedly, I am a light meat eater but did not miss it all tonight. Kate, thank you for this wonderful recipe, I’ve heard great things about your tex-mex, so that will be next on my list!
This was my first vegan recipe. The recipient is a new mother. I saved some for my dinner. I hope she enjoys it as much I did. I have added this to my recipe file. Easy, moderate cost and taste delicious.
I’m glad you enjoyed it! I hope she does as well, Kristen. Thank you, for the comment and review.
This is sooo delicious! thank you for the recipe.
Wonderful! You’re welcome, Priyal.
Wow! Just made this with some pieces of steak and it was amazing! Thank you for this delicious idea.
You’re welcome, Sindy! I’m glad you liked it!
I love this recipe, but as most cooks do, I made a few changes. I used half the soy sauce to reduce the sodium and added a TB of Persian lime oil to the dressing. When I make it again I will increase the amount of pasta to make it a bit heartier. c
Thanks for sharing!