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 are available in natural foods stores and well-stocked supermarkets.
5 cups prepared vegetable broth, or 5 cups water with 1 vegetable bouillon cube
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, to taste
1 tablespoon reduced-sodium soy sauce, or to taste
2 cups (about 4 ounces) snow peas, trimmed
6 to 8 ounces fresh shiitake, crimini, or baby bella mushrooms, wiped clean, stemmed, and sliced
2 to 3 scallions (green onions), thinly sliced
Freshly ground pepper to taste
- Bring the stock or water with bouillon cube to a simmer in a large saucepan. Add the noodles and cook according to package direction until al dente.
- Meanwhile, heat the oils plus 1/4 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 heat for 3 to 4 minutes, stirring frequently, or until the snow peas are tender-crisp and the mushrooms are wilted.
- Add the cooked noodles in their broth, and the scallions. Season with pepper. Cook for 2 to 3 minute longer. Serve at once in shallow bowls, including some of the broth with each serving.
Makes 4 to 6 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.