Ingredients Jump to Instructions ↓

  1. 5 cups prepared vegetable broth, or 5 cups water with

  2. 1 vegetable bouillon cube 8-ounce package soba (Japanese buckwheat noodles) or somen

  3. 2 tablespoons light olive oil

  4. 1 teaspoon dark sesame oil

  5. 1 to 2 teaspoons grated fresh ginger, to taste

  6. 1 tablespoon reduced-sodium soy sauce, or to taste

  7. 2 cups (about 4 ounces) snow peas, trimmed

  8. 6 to 8 ounces fresh shiitake, crimini, or baby bella mushrooms, wiped clean, stemmed, and sliced

  9. 2 to 3 scallions, thinly sliced Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.


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