#MeatFreeModay: Sugar snap pea and carrot noodles

This healthy vibrant vegan dish takes just half an hour to make.


by Roxanne Ridge |
Published on


200g soba noodles (or other noodle of choice - simply follow the instructions on the packet. If you want to make it gluten-free, use buckwheat ones)

300g frozen soya beans (try Birds Eye)

300g sugar-snap peas, sliced in half (a bell pepper also works well)

6 medium-sized carrots, sliced into long strips

25g chopped fresh coriander

40g sesame seeds

For the sauce:

60ml tamari (to make it gluten-free) or soy sauce

2tbsp extra-virgin olive oil

1 small lime, juiced

1tbsp toasted sesame oil

1tbsp agave nectar (find in Holland & Barrett)

1tbsp white miso (it's a nice flavour but omit if you can't find it!)

2tbsp freshly grated ginger

1tsp chilli garlic sauce or Sriracha

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