We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Soba Noodles
with Snow Peas & Marinated Enoki Mushrooms
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 730 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
With this dish, we’re paying homage to the warm-weather Japanese style of serving nutty buckwheat-based soba noodles at room temperature. Ours are simply dressed with a tangy, savory sauce of tahini, honey, soy sauce, and juice from the yuzu—a unique East Asian citrus.
Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the mushrooms:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium saucepan with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice lengthwise. Peel and finely chop the ginger. Halve the peas crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root end of the mushrooms; gently separate and place in a medium bowl. Add the sliced white bottoms of the scallions, vinegar, and 1 tablespoon of olive oil; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.
2
Make the sauce:
While the mushrooms marinate, in a large bowl, whisk together the honey (kneading the packet before opening), yuzu juice, tahini, soy sauce, 1 tablespoon of olive oil, and 3 tablespoons of water until smooth.
3
Cook the vegetables:
While the mushrooms continue to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved peas and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Turn off the heat. Transfer to the bowl of sauce. Stir to combine.
4
Cook the noodles:
While the vegetables cook, add the noodles to the saucepan of boiling water, gently stirring to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly. Rinse under cold water 30 seconds to 1 minute to stop the cooking process.
5
Finish & serve your dish:
To the bowl of cooked vegetables and sauce, add the cooked noodles and seasoned tomatoes. Stir vigorously to coat; season with salt and pepper to taste. Serve the finished noodles topped with the marinated mushrooms (including any liquid) and the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & marinate the mushrooms:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium saucepan with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice lengthwise. Peel and finely chop the ginger. Halve the peas crosswise. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root end of the mushrooms; gently separate and place in a medium bowl. Add the sliced white bottoms of the scallions, vinegar, and 1 tablespoon of olive oil; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.
2
Make the sauce:
While the mushrooms marinate, in a large bowl, whisk together the honey (kneading the packet before opening), yuzu juice, tahini, soy sauce, 1 tablespoon of olive oil, and 3 tablespoons of water until smooth.
3
Cook the vegetables:
While the mushrooms continue to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the halved peas and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Turn off the heat. Transfer to the bowl of sauce. Stir to combine.
4
Cook the noodles:
While the vegetables cook, add the noodles to the saucepan of boiling water, gently stirring to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly. Rinse under cold water 30 seconds to 1 minute to stop the cooking process.
5
Finish & serve your dish:
To the bowl of cooked vegetables and sauce, add the cooked noodles and seasoned tomatoes. Stir vigorously to coat; season with salt and pepper to taste. Serve the finished noodles topped with the marinated mushrooms (including any liquid) and the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered