Gingery Japanese Noodles with Mushrooms and Snow Peas

Updated February 23, 2016

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Chef

Nava Atlas

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Cookbook

The Vegetarian Family Cookbook

Published by Broadway

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This image courtesy of Joseph DeLeo

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.