Sugar Snap Pea and Carrot Soba Noodles

Cook the soba noodles according to package instructions. Drain and rinse under cold water.

Blanch the sugar snap peas in boiling water for about 1-2 minutes, then transfer to ice water.

Julienne the carrots and thinly slice the green onions.

In a mixing bowl, combine soy sauce, miso paste, ginger, rice vinegar, and sesame oil to make the dressing.

Toss the noodles, blanched sugar snap peas, carrots, and green onions in the dressing.

Garnish with sesame seeds before serving.