Soba Noodles with Snow Peas

Here’s a quick noodle dish that will have you eating in no time. This is especially nice when snow peas come up in the home garden; snap peas can be substituted.

Serves: 4 to 6

  • 1 1/2 tablespoons dark sesame oil
  • 1 large onion, cut in half and sliced
  • 1 large carrot, thinly sliced on the diagonal
  • 1 1/2 to 2 cups snow peas
  • 8 ounces soba (buckwheat noodles)


  • 1 cup prepared vegetable broth or water
  • 3 to 4 tablespoons reduced-sodium soy sauce, to taste
  • 3 tablespoons dry sherry
  • 2 teaspoons grated fresh or jarred ginger, or to taste
  • 2 tablespoons cornstarch, dissolved in 1/4 cup cold water
  • Chopped cashews for topping, optional

Heat the sesame oil in a stir-fry pan or wok. Stir-fry the onion and carrot over moderately high heat until tender-crisp. Add the snow peas and stir-fry just until they have lost their raw quality but are still quite crisp.

Break the noodles in half and cook them until al dente according to package directions.

Combine all the ingredients for the sauce in a small mixing bowl and stir well to combine.

When the noodles are done, drain them and add them to the stir-fry pan along with the sauce. Toss together. Cook just until everything is thoroughly heated through and the sauce has thickened.

Serve at once, topping each serving with chopped cashews, if desired.


2 Responses to “Soba Noodles with Snow Peas”

  1. Steph says:

    Where did this dish originate from? Is it influenced by japanese cuisine?

  2. Nava says:

    Stephanie, I’ve been making this for so long, I have no idea how or when I originally devised it. Undoubtedly, it’s Japanese influenced.

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