Soba Noodles with Snow Peas & Marinated Enoki Mushrooms
Mediterranean Diet

Soba Noodles

with Snow Peas & Marinated Enoki Mushrooms

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
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tips & techniques
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 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.

Make the sauce:
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. 

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 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. 

Cook the noodles:
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. 

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! 

Tips from Home Chefs

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 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. 

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 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. 

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! 

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