Ingredients
Coarse salt
8 ounces sugar snap peas, trimmed, strings removed
12 ounces soba noodles
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon plus 1 teaspoon peanut oil
2 medium carrots (about 1/2 pound), peeled and shaved into thin strips using a vegetable peeler
1 teaspoon minced peeled fresh ginger
4 scallions, thinly sliced crosswise
1 tablespoon tamari soy sauce
1/4 cup coarsely chopped fresh mint
Freshly ground pepper
Preparation
Prepare an ice-water bath; set aside. Bring a large (8-quart) 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. Return water to a boil; cook noodles according to package instructions. Drain. Rinse noodles with cold water; drain.
Transfer noodles to a large bowl. Add oils; toss to combine.Add reserved peas, the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.
