4 ounces soba noodles (100% buckwheat soba if gluten free. If not I prefer this kind.)
1 cup snow peas (trim & peel the string off the side)
1 cup edamame (frozen is ok, thaw before using)
1/4 cup chopped scallions
olive oil, for the pan
extra orange & lime wedges to squeeze in at the end
a few teaspoons of sesame seeds, for garnish
juice from approximately 1/2 of an orange (about 1/4 cup)
1 tablespoon lime juice
1 tablespoon tamari (or soy sauce)
1/2 teaspoon sriracha (more if you like it spicier)
1 teaspoon toasted sesame oil
2 teaspoons minced fresh ginger
Whisk sauce ingredients together.
Cook noodles in boiling salted water for 8-10 minutes.
While the noodles are cooking, heat a large skillet with just a bit of olive oil. Once the pan is hot, (the first snow pea should sizzle when it hits), add snow peas and a pinch of salt, stir fry for few minutes, until tender and they get a slight char on both sides. Remove from the pan and set aside. Turn off the heat and let the pan cool down for a few minutes.
While the (same) pan is off but still a little hot, (stand back, it might smoke a little) and pour in the sauce. Let it bubble just a little bit. Stir continuously as it thickens, about 2-3 minutes. (turn the heat back on to low if the pan has cooled too much). The sauce should reduce and become slightly syrup-ey. Don’t let it burn or reduce too much.
Add the noodles, snow peas and edamame to the pan. Stir to mix everything together with the sauce. Add a good squeeze of lime, and cook a few minutes more. Taste & adjust. If necessary, add more soy sauce, another squeeze of orange or lime, perhaps more sriracha if you want more heat. Top with a drizzle of toasted sesame oil, scallions & sesame seeds.