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Cold Sesame Soba Noodles with Snap Peas and Herbs

Servings: 6

With its Asian noodles and flavors, this dish makes a satisfying vegetarian dinner. Because you want the snap peas to be tender but also to offer a bit of crunch, cook them just briefly.


  • Kosher salt
  • 12 oz. soba noodles
  • 12 oz. sugar snap peas, strings removed
  • 3 Tbs. Asian sesame oil
  • 1 small zucchini, halved lengthwise and sliced crosswise about 1/4 inch thick
  • 2 Tbs. finely chopped peeled fresh ginger
  • 1 large clove garlic, finely chopped
  • 1/2 tsp. crushed red pepper flakes; more for serving
  • 3 large scallions, whites and greens, thinly sliced (about 1 cup)
  • 1 packed cup fresh basil leaves, finely chopped
  • 3/4 packed cup fresh mint, finely chopped, plus small whole leaves for garnish
  • 2 Tbs. soy sauce; more for serving
  • Pea shoots, tough stems trimmed, for garnish (optional)
  • Rice wine vinegar, for serving (optional)


  • Bring a large pot of well-salted water to a boil. Cook the noodles according to package directions; drain and run under cold water.
  • In a medium saucepan, bring well-salted water to a boil, add the snap peas, and cook until crisp-tender, about 2 minutes. Drain, run under cold water, and pat dry.
  • In a medium skillet, heat 1 Tbs. of the oil over medium-high heat. Add the zucchini, ginger, garlic, and pepper flakes. Cook, stirring occasionally, until the zucchini is crisp-tender, about 2 minutes. Stir in the scallions and 1/2 tsp. salt.
  • Using a spatula, scrape the zucchini mixture into a large bowl (try to get every last bit from the skillet); let stand 3 to 4 minutes to cool slightly.
  • Rinse the noodles again if necessary to loosen. Add the noodles, snap peas, basil, mint, soy sauce, and remaining 2 Tbs. oil to the vegetables. Toss gently but thoroughly to combine. Serve at room temperature, garnished with mint leaves and pea shoots, if using. Season to taste with pepper flakes, soy sauce, and, if you like, a drizzle of rice wine vinegar.


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