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Soba Noodles
with Snow Peas & Marinated Enoki Mushrooms
Mediterranean Diet
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Time15-25 mins
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Servings2
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NutritionEst. 780 calories
With this dish, we’re paying homage to the warm-weather Japanese style of serving nutty buckwheat-based soba noodles chilled. Ours are simply dressed with a tangy, savory sauce of tahini, soy sauce, and juice from the yuzu—a unique East Asian citrus.
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fresh
ingredients
Title
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9 oz Fresh Soba Noodles (Previously Frozen)
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4 oz Snow Peas
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3½ oz Enoki Mushrooms
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4 oz Grape Or Cherry Tomatoes
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4 oz Sweet Peppers
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2 Scallions
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2 tsps Yuzu Juice
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2 Tbsps Tahini
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1 Tbsp Honey
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2 Tbsps Soy Sauce
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1 1-Inch Piece Ginger
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2 Tbsps Rice Vinegar
1
Prepare the ingredients & marinate the mushrooms:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium saucepan of 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 snow 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; place in a medium bowl and gently separate. 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 snow 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.
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 30 seconds to 1 minute under cold water 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!
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