Ingredients

serves 4

　　Coarse salt

　　8 ounces sugar snap peas, trimmed, strings removed

　　12 ounces soba noodles

　　1 tablespoon plus 1 teaspoon toasted 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

　　

Step 1

Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to a boil; add salt. Add the peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer the peas to the ice-water bath to stop the cooking; drain.

　　

Step 2

Return the water to a boil; cook the noodles according to package instructions. Drain. Rinse the noodles with cold water; drain.

　　

Step 3

Transfer the noodles to a large bowl. Add the oils; toss to combine. Add the reserved peas and the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.