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Japanese Soba Noodles with Garlic and Mushrooms

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Japanese Soba Noodles with Garlic and Mushrooms

Japanese Soba Noodles with Garlic and Mushrooms

Jessica Braider
These Asian flavors and vegetables meld well with Japanese soba noodles to make a light and healthy family dinner. If you can’t find oyster or other exotic mushrooms you can use any sliced mushrooms.
Cook Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Japanese
Servings 6 servings


  • 10 oz. Japanese soba noodles, or use whole wheat linguine (use wheat/gluten-free, if needed)
  • 4 tsp. vegetable oil
  • 1/4 cup reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 2 Tbsp. rice vinegar or rice wine vinegar
  • 2 Tbsp. sweet Asian chili sauce,
  • 1 Tbsp. toasted sesame oil
  • 4 oz. sliced oyster mushrooms or exotic mushroom blend
  • 3 cloves garlic minced, about 1 1/2 tsp.
  • 1 cup snow peas sliced
  • 4 scallions thinly sliced


  • Cook the soba noodles according to the package directions, drain them, return them to the pot and toss them with 1 tsp. vegetable oil.
  • In a large measuring cup combine the soy sauce, vinegar, chili sauce and sesame oil.
  • In a large nonstick skillet, heat 1 Tbsp. vegetable oil. When it is hot, add the mushrooms and sauté them for 4 – 5 minutes until they are tender and fragrant.
  • Add the garlic and snow peas and sauté them for about 1 minute, then add the soy sauce mixture and cook it for about 30 seconds until it comes to a boil.
  • Pour the vegetables and sauce over the noodles, toss gently, and top with the scallions. Serve immediately or refrigerate for up to 2 days. Serve hot or cold.

Slow Cooker Directions:

  • Combine the soy sauce, rice vinegar, chili sauce, oils and garlic in the slow cooker. Add the mushrooms and snow peas, and stir to combine. Cook on low for 2-3 hours, then serve over the cooked noodles and top with the scallions. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cook the noodles and store them tossed with a little oil to prevent sticking, prepare the sauce, peel the garlic, slice the snow peas and the scallions, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: For those who like a little heat, use chili oil instead of sesame oil and add a pinch of red pepper flakes at the table.
Tip: Toasted sesame oil is darker in color and has a deeper, bolder flavor than regular sesame oil. Both varieties of sesame oil contain primarily unsaturated fats and, when used in moderation, may help control your cholesterol levels.
Nutritional Information Per Serving (% based upon daily values): Calories 239, Total Fat: 6g, 9%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 744mg, 31%; Total Carbohydrate: 42g, 14%; Dietary Fiber: 4g, 16%; Sugar: 4g; Protein: 10g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Kid-Friendly, Kosher, Low Fat, Lunch, Main Dish, Make-Ahead, Picnic, Potluck/Buffet, Slow Cooker, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian, Winter
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