Vegan Soba Noodles with Snow Peas

Here's a quick soba (buckwheat) 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. Bonus: soba noodles are gluten-free, if that's a concern for you — just double-check the label, since not every brand is made purely from buckwheat, and some blend in wheat flour for texture.

Photos by Rachael Braun.

Key Ingredients & Substitutions

• Soba noodles. Japanese buckwheat noodles that cook quickly and are naturally gluten-free (check the label, since some blends add wheat flour).
• Snow peas. Cooked just until crisp-tender so they stay bright green and snappy. Snap peas work well in their place, and won't need much adjustment to the cooking time.
• Ginger. Adds a fresh, warming kick to the sauce — fresh grated ginger has noticeably more punch than the jarred variety, which tends to taste muted.
• Arrowroot or cornstarch. Thickens the sauce so it clings to the noodles instead of pooling in the bowl.
• Soy sauce or tamari. Use tamari for a gluten-free version, since regular soy sauce typically contains wheat.
• Dark sesame oil. A small amount whisked into the sauce adds a toasty, nutty aroma that ties the whole dish together.

Variations

• Swap the vegetables. Sliced bell pepper, snap peas, or thinly sliced cabbage can stand in for or join the carrot and snow peas.
• Add protein. Cubed baked tofu or edamame turn this into a heartier main dish.
• Top with cashews. Chopped roasted cashews add a nice crunch to finish the dish.
• Make it spicier. A drizzle of chili oil or a pinch of red pepper flakes adds some heat to balance the sweet-savory sauce.
• Add mushrooms. Sliced shiitake, sauteed until golden, add a savory, meaty note that pairs well with the ginger sauce.

Tips for the Best Soba Noodles with Snow Peas

• Don't overcook the noodles. Soba noodles go from al dente to mushy quickly; follow the package timing closely and taste-test a strand before draining.
• Keep the snow peas crisp. A very brief stir-fry, just long enough to lose their raw edge, keeps them snappy rather than limp.
• Stir the sauce before adding it. The arrowroot or cornstarch settles, so give it a quick stir right before it goes into the pan.
• Rinse the noodles after cooking. A quick rinse under cool water removes excess starch and keeps them from clumping together before they hit the sauce.
• Have everything prepped before you start cooking. This dish moves fast once the noodles are boiling, so slice the vegetables and mix the sauce ahead of time.

Make Ahead & Storage

This dish is best enjoyed fresh, since the noodles can absorb the sauce and become sticky as they sit. Leftovers keep for about 2 days in the fridge — loosen them up with a splash of water or a little extra soy sauce when reheating, either in a skillet or the microwave.

How to Serve

Serve warm as a light main dish or a side alongside other Asian-inspired dishes, topped with sliced scallion and chopped cashews if desired.

Recipe

Vegan Soba Noodles with Snow Peas

4.75 from 4 votes

A quick soba (buckwheat) noodle dish with onion, carrot, and snow peas in a savory ginger sauce — gluten-free and ready in no time.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 5

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Ingredients

• 8 ounces soba (buckwheat) noodles
• 1 ½ tablespoons dark sesame oil
• 1 large onion cut in half and sliced
• 1 large carrot thinly sliced on the diagonal
• 1 ½ to 2 cups snow peas ends trimmed, large ones cut in half crosswise

Sauce

• 1 cup prepared vegetable broth or water
• 3 to 4 tablespoons reduced-sodium soy sauce to taste
• 3 tablespoons dry white wine or just use more broth or water
• 2 teaspoons grated fresh or jarred ginger or to taste
• 2 tablespoons arrowroot or organic cornstarch dissolved in ¼ cup cold water
• thinly sliced scallion for garnish, as desired
• chopped cashews for topping, optional

Instructions

• Cook the noodles until al dente according to package directions.
• Meanwhile, heat the sesame oil in a stir-fry pan. Sauté the onion and carrot over medium heat until tender-crisp. Add the snow peas and stir-fry just until they have lost their raw quality but are still quite crisp and green, not more than a minute or so.
• 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 scallions, as well as chopped cashews, if desired.

Notes

This is especially nice when snow peas come up in the home garden; snap peas can be substituted. Soba noodles are gluten-free, if that's a concern for you.

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Here are more recipes using Asian noodles.