Vegan Soba Noodles with Snow Peas
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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Servings:
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.
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