Smokey Edamame and Soba Noodle Bowl

with Snow Peas and Basil

20 min

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Equally delicious enjoyed hot or cold, this nutritious bowl is packed with veggie protein and fibre. Crunchy carrots, snow peas, and edamame get a brief sauté with garlic, then piled high over soba noodles and smothered with a bold, smokey tahini sauce. Topped with bean sprouts and fresh herbs, all in a blissfully quick 20 minutes.

Contains: Sesame, Soy, Sulphites, Wheat, and Gluten.

May Contain: Egg, Milk, Mustard, Peanuts, Seafood, and Tree Nuts.

What We'll Send

Green Onion
Bean Sprouts
Thai Basil
Rice Vinegar
Sambal Oelek
Maple Syrup
Soba Noodles
GF Soy Sauce
Snow Peas
Carrot Julienne
Spice Blend
Smoked Paprika, Ground Ginger, Coriander
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 921
Fat 30g
Protein 35g
Carbohydrates 128g

Cooking Directions



This dish is equally delicious served hot or cold.


Cook Soba Noodles 

Bring 2.5 liters (5 liters for 4 servings) salted water to a boil. Add soba noodles, stir and set a timer for 3-4 minutes. Drain and rinse briefly with water.


Prepare Tahini Sauce 

Mix tahini, maple syrup, rice vinegar, GF soy sauce, spice blend, and sambal oeleck to taste in a small bowl with 1/4 cup (1/2 cup for 4 servings) water until smooth. Set aside.


Prepare Vegetables 

Wash green onions, snow peas, bean sprouts, and thai basil. Trim the flower end off of the snow peas, tear thai basil into small pieces and slice green onions. Slice lime in half.


Saute Vegetables 

When the noodles are cooked, heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large skillet over medium-high. Saute edamame, carrots and snow peas for about 2 minutes. Add garlic and saute for another minute.



Divide soba noodles into bowls and pour half of the tahini sauce over the noodles. Divide the sauteed vegetables on top. Sprinkle on green onion and thai basil, and garnish with bean sprouts. Drizzle remaining sauce over everything with a squeeze of lime. Enjoy!

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