Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon sesame oil
  • 1 tablespoon finely chopped gingerroot
  • 2 cloves garlic, finely chopped
  • 1/4 cup honey
  • 4 cups water
  • 1/2 cup reduced-sodium soy sauce
  • 6 green onions, sliced diagonally, white and green parts separated
  • 2 carrots, cut into matchstick pieces (about 1 cup)
  • 1 lb skinned salmon, cut into 1-inch cubes
  • 6 oz uncooked soba (buckwheat) noodles
  • 1 box (9 oz) frozen sugar snap peas
  • 1 tablespoon lime juice

Instruction

  • In 5-quart Dutch oven, beat oil, gingerroot, garlic and honey with whisk. Beat in water and soy sauce. Heat to boiling over high heat.
  • Add whites of green onions, the carrots and salmon; return to boiling. Reduce heat to simmering and cook 2 minutes, then increase heat to high. Add noodles; heat to simmering. Reduce heat to medium; cook 6 minutes longer.
  • Meanwhile, microwave frozen sugar snap peas as directed on box 3 1/2 minutes; let stand 1 minute. Stir into noodle mixture. Cover; remove from heat, and let stand 1 minute.
  • Stir in lime juice; top with green onions, and serve.