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Ginger Citrus Soba with Snow Peas

Prep time
30 mins
Entrée | Side dishes
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Egg-free

Adapted from


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 ozsoba noodles
2 Tolive oil
4 csnow peas (trimmed, strings removed)
1⁄2 corange juice
2 Tlime juice
2 Ttamari (or soy sauce)
1 tsriracha
1 ttoasted sesame oil (plus more for serving)
4 tginger (fresh, grated)
1⁄4 cscallions (chopped)
3 tsesame 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.