This is a quick but oh so delicious soba dish, perfect for a warm night when you don't want to spend a lot of time heating up the kitchen.
|8 oz||soba noodles|
|2 T||olive oil|
|4 c||snow peas (trimmed, strings removed)|
|1⁄2 c||orange juice|
|2 T||lime juice|
|2 T||tamari (or soy sauce)|
|1 t||toasted sesame oil (plus more for serving)|
|4 t||ginger (fresh, grated)|
|1⁄4 c||scallions (chopped)|
|3 t||sesame seeds|
Cook the noodles according to package directions, being careful not to overcook. Drain, rinse in cool water, and set aside.
While the noodles are cooking, heat the olive oil in a large skillet over medium-high heat. Once hot, add the snow peas and a pinch of salt and sauté for 4-6 minutes, until tender and lightly golden. Remove from the skillet with a slotted spoon and set aside.
In a medium bowl, combine the orange juice, lime juice, tamari, sriracha, sesame oil, and grated ginger. Whisk well to combine, and pour it into the skillet. Simmer over very low heat, stirring while it thickens. Cook for 2-3 minutes, until the sauce has reduced a little and is slightly syrupy.
Add the soba noodles and snow peas to the sauce. Use tongs to thoroughly coat everything in sauce. Adjust the seasoning with more lime juice or tamari if needed. Cook 1-2 minutes until heated through. Serve hot, with a light drizzle of sesame oil, topped with scallions and sesame seeds.