Soba Noodles with Snow Peas and Mushrooms
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.
- 6 cups reduced-sodium chicken or 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 or 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 or baby bella mushrooms stemmed and sliced
- 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) or more to taste
- 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. Nutritional Information Per Serving (% based upon daily values): Calories 193, Total Fat: 4g, 5%; Saturated Fat: 1g, 2%; Cholesterol: 0mg, 0%; Sodium: 1057mg, 44%; Total Carbohydrate: 33g, 11%; Dietary Fiber: 4g, 13.5%; Sugar: 3g; Protein: 11g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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