Gingery Japanese Noodles with Mushrooms and Snow Peas
This noodle dish is served Japanese-style in a small portion of broth. Different varieties of soba noodles are available in natural foods stores and well-stocked supermarkets.
4 to 6 servings
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationegg-free, peanut free, vegetarian
Taste and Texturesavory, spiced, umami
Type of Dishhot soup, soup
- 5 cups prepared vegetable broth or 5 cups water with 1 vegetable bouillon cube
- One 8-ounce package soba (Japanese buckwheat noodles) or somen
- 2 tablespoons light olive oil
- 1 teaspoon dark sesame oil
- 1 to 2 teaspoons grated fresh ginger
- 1 tablespoon reduced-sodium soy sauce, or to taste
- 2 cups (about 4 ounces) snow peas
- 6 to 8 ounces fresh shiitake, cremini, or baby bella mushrooms, stemmed and sliced
- 2 to 3 scallions, thinly sliced
- Freshly ground pepper to taste
Bring the broth or water with bouillon cube to a simmer in a large saucepan. Add the noodles and cook at a rapid boil until al dente.
Meanwhile, heat the oils plus ¼ cup water in a stir-fry pan. Stir in the ginger and soy sauce, then add the snow peas and mushrooms. Cook over medium-high, stirring frequently, until the snow peas are tender-crisp and the mushrooms are wilted, 3 to 4 minutes.
Add the cooked noodles and their broth and the scallions. Season with pepper. Cook for 2 to 3 minutes longer. Serve at once in shallow bowls, including some of the broth with each serving.
2004 Nava Atlas