Ingredients
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
Preparation
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.
