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Green Goddess Noodles

Green Goddess Noodles

with Fresh Peas, Broccoli and Toasted Cashews

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Summer is in full swing, and we've got the perfect Green Goddess Noodles for a patio dinner. Tender crips peas, bright broccoli and soba noodles all get tossed in our zippy herb dressing!

Tags:SpicyEat First
Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/BléTree Nut/NoixPeanut/Cacahuète

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

227 g

Fresh Peas

227 g

Broccoli, florets

10 g

Garlic

30 g

Ginger

2 unit

Green Onions

10 g

Cilantro

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

Sesame Oil

(ContainsSesame/Sésame)

3 tbsp

Soy Sauce-Mirin Blend

(ContainsSoy/Soja)

1 unit

Lime

150 g

Soba Noodles

(ContainsWheat/Blé)

28 g

Cashews, chopped

(ContainsTree Nut/Noix, Peanut/Cacahuète)

Not included in your delivery

tbsp

Oil*

tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories491 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate84 g
Sugar16 g
Dietary Fiber5 g
Protein9 g
Cholesterol8 mg
Sodium807 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Soba noodles can be tricky. Keep a close eye on these noodles while cooking so they don't stick together!

Wash and dry all produce.* In a large pot, add 10 1/2 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, halve and cut any large broccoli florets into bite-size pieces. Handling one fresh pea pod at a time, snap one end off of the pod. Follow the seam down to the other end and open both sides like a book. Directly into a small bowl, scoop out the peas. Discard the empty shells. Repeat with remaining pods.

2

Heat a small non-stick pan over medium heat. When pan is hot, add cashews to the dry pan. Toast, stirring occasioanlly, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove the pan from the heat and transfer the cashews to a plate.

3

Add the broccoli and shelled peas to the large pot of boiling water. Cook, stirring occasionally, until the broccoli is tender-crisp, 4-5 min. Meanwhile, mince or grate garlic. Peel, then zest or grate 1 tbsp ginger. Roughly chop cilantro. Thinly slice green onions. Zest, then cut the lime into wedges.

4

When broccoli is tender-crisp, using a slotted spoon, scoop out peas and broccoli into a strainer over a medium bowl. (NOTE: Don't drain the water.) Rinse the peas and broccoli under cold water running water and set aside. Add soba noodles to the same pot with the boiling water. Reduce heat to medium-low. Cook until noodles are tender, 2-3 min. (TIP: Keep an eye on the noodles so they don't overcook!)

5

In a large bowl, whisk together the ginger, garlic, soy-mirin blend, lime zest, sesame oil and sour cream. Add the green onions, half the cilantro and noodles. Toss to combine.

6

Add the broccoli and peas to the same large bowl. Seaon with pepper. Toss together. Divide veggie noodles between bowls. Sprinkle over the remaining cilantro and cashews. Squeeze over a lime wedge.