Here’s a healthy and delicious meal that can be made in a snap! This recipe makes a simple Asian side dish or easy, hearty meal that can be served hot or cold.  Here’s a tip, shallots are preferred in this recipe over onions due to their lighter flavor.

Soba Noodle and Snap Pea Salad

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This salad is quick and easy. Serve with grilled fish or shrimp or eat alone.

• CourseMain Dish, Side Dishes, Vegetables, Vegetarian

Servings	Prep Time
10	15 minutes

Cook Time

5 minutes

Servings Prep Time 10 15 minutes

Cook Time 5 minutes

Soba Noodle and Snap Pea Salad Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List This salad is quick and easy. Serve with grilled fish or shrimp or eat alone. CourseMain Dish, Side Dishes, Vegetables, Vegetarian Servings Prep Time 10 15 minutes Cook Time 5 minutes Servings Prep Time 10 15 minutes Cook Time 5 minutes

Ingredients

Salad

• 8 oz soba noodles
• 2 cups sugar snap peas cut in half
• 1/2 cup shredded carrots
• 1/2 cup shredded cabbage
• 1 small bell pepper diced
• 2 tsp shallots minced

Dressing

• 2 Tbsp olive oil
• 2 Tbsp low sodium soy sauce
• 1 Tbsp rice vinegar
• 1 tsp sesame oil

Servings:

Units:MetricUS Imperial

Instructions

1. Clean your area and wash your hands before you begin.
2. Bring 4 cups of water to a boil. Add the soba noodles and cook for 4 minutes. In the last 30 seconds of cooking, add the snap peas. Drain and then rinse the noodle and pea mixture in cool water.
3. Place the noodles and peas in a large bowl and add the carrots,cabbage, pepper and shallots.
4. Whisk together all the ingredients for the the dressing and pour over salad. Refrigerate for at least 20 to 30 minutes.

Recipe Notes

Recipe adapted from Diabetes Forecast Magazine