Ingredients
1/2 pounds Snap Peas
1 Tablespoon Olive Oil
18 teaspoons Salt
4 ounces, fluid Soba Noodles
1 Tablespoon Soy Sauce
1 Tablespoon Rice Vinegar
2 teaspoons Sesame Oil
1 Tablespoon Honey
2 Tablespoons Sesame Seeds, Toasted (See Note)
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Japanese buckwheat noodles — cold zaru soba, hot broth
Concentrated noodle sauce — cold soba dip, udon broth, tempura
Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mesh basket for portioning and straining ramen noodles
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Japanese buckwheat noodles — cold zaru soba, hot broth
Concentrated noodle sauce — cold soba dip, udon broth, tempura
Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mesh basket for portioning and straining ramen noodles
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Preheat oven to 375 degrees F. Rinse snap peas, toss with olive oil and salt, and spread out on a baking tray. Roast until tender and brown spots begin to develop, 15-20 minutes. While roasting snap peas, prepare soba noodles according to package. To make dressing, whisk together soy sauce, vinegar, oil, honey, and 1 tablespoon of sesame seeds. Taste and adjust flavoring as needed. To serve, toss noodles, snap peas, and dressing together. Sprinkle with remaining sesame seeds. Note: To toast sesame seeds, toss sesame seeds in a dry skillet over medium low heat. Let cook, shaking often, until sesame seeds are light brown (if using tan sesame seeds) and are fragrant.