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Gingery Japanese Noodles with Mushrooms and Snow Peas recipe

This noodle dish is served Japanese-stylein a small portion of broth. Different varieties of soba areavailable in natural foods stores and well-stocked supermarkets.

Recipe: Gingery JapaneseNoodles with Mushrooms and Snow Peas

5 cups prepared vegetable broth, or 5cups water with 1 vegetable bouillon cube
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, to taste
1 tablespoon reduced-sodium soy sauce, or to taste
2 cups (about 4 ounces) snow peas, trimmed
6 to 8 ounces fresh shiitake, crimini, or baby bella mushrooms,wiped clean, stemmed, and sliced
2 to 3 scallions, thinly sliced
Freshly ground pepper to taste

  • Bring the stock or water with bouilloncube to a simmer in a large saucepan. Add the noodles and cookaccording to package direction until al dente.
  • Meanwhile, heat the oils plus 1/4 cupwater in a stir-fry pan. Stir in the ginger and soy sauce, thenadd the snow peas and mushrooms. Cook over medium-high heat for3 to 4 minutes, stirring frequently, or until the snow peas aretender-crisp and the mushrooms are wilted.
  • Add the cooked noodles in their broth,and the scallions. Season with pepper. Cook for 2 to 3 minutelonger. Serve at once in shallow bowls, including some of thebroth with each serving.

    Makes 4 to 6 servings.

    Recipe provided courtesy of Nava Atlas;www.vegkitchen.com.

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