Asian Noodles/ Pasta and Noodles/ Vegan Recipes

Soba Noodles with Snow Peas

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. Photos by Rachael Braun.

Serves: 4 to 6

  • 8 ounces soba (buckwheat noodles)
  • 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, ends trimmed, large ones cut in half crosswise


  • 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 1/4 cup cold water
  • Thinly sliced scallion for garnish, as desired
  • Chopped cashews for topping, optional

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.

Soba Noodles with Snow Peas

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  • Reply
    June 18, 2013 at 10:15 pm

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

    • Reply
      June 18, 2013 at 10:23 pm

      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.

  • Reply
    Glorian Gilmore
    July 8, 2014 at 5:16 pm

    I adore your recipes and am an avid fan. I will be purchasing your books on a regular basis. I did purchase the Wild About Greens book and both my daughter and I refer to the book on a regular basis

    • Reply
      July 8, 2014 at 7:54 pm

      Thank you so much for your kind comment! So glad to be part of your life in the kitchen …

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