Soba Noodles with Vegetables and Mint

• 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

1. Prepare an ice-water bath; set aside.
2. Bring a large (8-quart) pot of water to a boil; add salt.
3. Add the peas; cook until bright green and crisp-tender, about 2 minutes.
4. Using a slotted spoon, immediately transfer the peas to the ice-water bath to stop the cooking; drain.
5. Return the water to a boil; cook the noodles according to package instructions.
6. Drain.
7. Rinse the noodles with cold water; drain.
8. Transfer the noodles to a large bowl.
9. Add the oils; toss to combine.
10. Add the reserved peas and the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper.
11. Toss to combine.
12. Serve at room temperature.

salt, sugar snap peas, noodles, sesame oil, peanut oil, carrots, fresh ginger, scallions, soy sauce, fresh mint, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/soba-noodles-with-vegetables-and-mint-392511 (may not work)