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Soba Noodles Fill 1 Created with Sketch.

with Snow Peas & Marinated Enoki Mushrooms

Mediterranean Diet
  • Group Created with Sketch.
    15-25 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 780 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

Get Cooking
Soba Noodles with Snow Peas & Marinated Enoki Mushrooms
  • 9 oz Fresh Soba Noodles (Previously Frozen)
  • 4 oz Snow Peas
  • 3½ oz Enoki Mushrooms
  • 4 oz Grape Or Cherry Tomatoes
  • 4 oz Sweet Peppers
  • 2 Scallions
  • 2 tsps Yuzu Juice
  • 2 Tbsps Tahini
  • 1 Tbsp Honey
  • 2 Tbsps Soy Sauce
  • 1 1-Inch Piece Ginger
  • 2 Tbsps Rice Vinegar

Tips from Home Chefs

About Blue Apron

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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!

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Prepare the ingredients & marinate the mushrooms:
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. 

Make the sauce:
Cook the vegetables:
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. 

Cook the noodles:
Finish & serve your dish:
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!