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
Makes 4 to 6 servings.
Recipe provided courtesy of Nava Atlas;www.vegkitchen.com.
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