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Gingery Japanese Noodles with Mushrooms and Snow Peas

Updated February 23, 2016
(1 Votes)

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This image courtesy of JosephDeLeo.cookstr.com

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

CostModerate

Easy

Total Timeunder 30 minutes

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, vegetarian

Mealdinner, lunch

Moodblue

Taste and Texturesavory, spiced, umami

Type of Dishhot soup, soup

Ingredients

  • 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

Instructions

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.

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Delicious and easy to prepare! Yum

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