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Soba Noodles
with Snow Peas & Marinated Enoki Mushrooms
25 minWellness at Blue Apron
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2 Servings
- Est. 730 Cals/serving
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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.
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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!
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