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Soba Noodles with Snow Peas and Mushrooms

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Soba Noodles with Snow Peas and Mushrooms

Soba Noodles with Snow Peas and Mushrooms

Jessica Braider
Soba noodles are made of whole grain buckwheat flour, so they’re healthy, but still very tasty and family-friendly. If you can’t find them in your store, you can use lo mein noodles, udon noodles, or even whole wheat spaghetti. This recipe is loosely adapted from a recipe by Nava Atlas in her book, The Vegetarian Family Cookbook.
Cook Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Japanese
Servings 6 servings
Calories 217 kcal


  • 6 cups reduced-sodium chicken broth or use reduced-sodium vegetable broth
  • 8 - 9 oz. soba noodles or use lo mein, udon noodles, or whole wheat spaghetti, Japanese buckwheat noodles (use wheat/gluten-free, if needed)
  • 1 Tbsp. canola oil or use vegetable oil
  • 2 - 3 tsp. fresh ginger peeled and grated, to taste
  • 2 cloves garlic minced, about 1 tsp.
  • 4 oz. snow peas about 2 cups
  • 8 oz. cremini mushrooms or use bella bella mushrooms, stemmed and sliced
  • 2 Tbsp. reduced-sodium soy sauce or more to taste, use wheat/gluten-free if needed
  • 1 tsp. sesame oil
  • 2 scallions dark and light green parts, thinly sliced


  • In a large saucepan, bring the broth to a low boil.
  • Add the noodles to the boiling broth and cook them according to package directions, stirring occasionally, until they are al dente.
  • Meanwhile, in a large skillet, heat the canola or vegetable oil over medium-high heat.
  • Add the ginger and garlic and cook them for about 30 seconds until they are fragrant, and add the snow peas, mushrooms, and ¼ cup water. Cook, stirring frequently, until the snow peas are tender-crisp, about 4 minutes.
  • When the noodles are ready, leave them in the broth, add the vegetable mixture to the saucepan, and stir in the soy sauce, sesame oil, and scallions.
  • Serve the noodles with the vegetables in individual bowls, adding a little of the broth to each bowl, or refrigerate for up to 2 days.


Do Ahead or Delegate: Cook the noodles and store tossed with a little oil to prevent sticking, peel and grate the ginger, peel the garlic, stem and slice the mushrooms, slice the scallions, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Use extra ginger and garlic, and add some cayenne pepper to individual bowls at the table.
Tip: Soba noodles, long noodles that have a thickness comparable to spaghetti, are made from buckwheat flour. They’re quite versatile as they can be served hot or cold. Soba noodles’ naturally nutty flavor works well as a base for stir-fries and salads.
Video: Watch Jessica make it on Facebook Live.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!


Calories: 217kcalCarbohydrates: 35gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 552mgPotassium: 545mgFiber: 1gSugar: 2gVitamin A: 245IUVitamin C: 12mgCalcium: 44mgIron: 2mg
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Nut-Free, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian, Winter
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