A rich, nutty noodle salad with white miso, tahini, and blanched snap peas.
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Bring a large pot of water to a boil and prepare an ice bath in a separate bowl.
Add the sugar snap peas to the boiling water for 60 seconds until bright green, then immediately plunge them into the ice bath.
In the same boiling water, cook the soba noodles according to package directions (usually 4-5 minutes).
Drain the noodles and rinse them thoroughly under cold running water to remove excess starch, then drain well.
In a large mixing bowl, whisk together the miso paste, tahini, rice vinegar, soy sauce, sesame oil, honey, ginger, and warm water until smooth.
Add the cold noodles and blanched snap peas to the bowl with the dressing.
Toss everything gently until the noodles are evenly coated in the miso tahini sauce.
Garnish with sliced green onions and toasted sesame seeds before serving chilled.
