250 gmsoba noodles2 tspsesame oil2 tbsptamari1 tbspmirin (see note)150 gmsugarsnap peas, trimmed100 gmfrozen edamame1 cup(loosely packed) coriander3spring onions, thinly slicedQuick pickled cucumber1Lebanese cucumber, thinly sliced widthways50 ml eachmirin and brown rice vinegar (see note)1 tbspfinely grated ginger1 tbsptamari (see note)1garlic clove, finely chopped
For quick pickled cucumber, combine ingredients in a small bowl, ensuring cucumber is covered by the liquid, and set aside until required.
Meanwhile, bring 2 litres of water to the boil in a saucepan over high heat, add noodles, stir to combine, then bring to the boil. As soon as the water boils, add 250ml cold water and bring back to the boil. Repeat twice. Strain noodles, rinse under cold running water, drain well and transfer to a bowl. Drizzle with sesame oil, add tamari and mirin and stir to combine well (this stops the noodles from sticking together).
Blanch sugarsnap peas and edamame until tender (1-2 minutes), drain and refresh. Halve the sugarsnap peas lengthways, pod the edamame and add both to noodles along with coriander, spring onion and a little of the cucumber pickling liquid. Toss to combine and serve with quick pickled cucumber alongside.
Note Mirin, brown rice vinegar and tamari are available from Japanese grocers and select supermarkets.