Gingery Japanese Noodles with Mushrooms and Snow Peas

Recipe by: Nava Atlas | from The Vegetarian Family Cookbook

Cookstr

Course: Main Course

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Moderate

gingery-japanese-noodles-with-mushrooms-and-snow-peas

Photo by: Joseph De Leo

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.

Yield: 4 to 6 servings

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

Directions

1. 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.

2. 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.

3. 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.

NUTRITIONAL INFORMATION

Nutritional information is provided by the author.

Calories: 271
Total fat: 7 g
Protein: 10 g
Fiber: 4.1 g
Carbohydrates: 43 g
Cholesterol: 0 g
Sodium: 203 mg