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Soba Noodles with Vegetables

Prep time 7 mins
Cook time 20 mins
Yield 4 servings (serving size: 1 1/2 cups)
Soba are Japanese noodles made from a combination of buckwheat and wheat flour. Look for them in the Asian-foods section of the supermarket or at an Asian grocery store. They have a dark brownish gray color and a slightly nutty flavor. If you can't find shiitake mushrooms, use an 8-ounce package of sliced button mushrooms.


  • 8 ounces uncooked soba (buckwheat noodles)
  • 1 tablespoon canola oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced garlic
  • 1 cup sliced onion
  • 1 cup sliced red bell pepper
  • 2 (3 1/2-ounce) packages shiitake mushrooms, trimmed and sliced
  • 1/4 teaspoon salt
  • 1 cup trimmed and halved snow peas
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons dark sesame oil

Nutrition Information

  • calories 400
  • fat 8 g
  • satfat 0.7 g
  • protein 11.1 g
  • carbohydrate 63.8 g
  • cholesterol 0 mg
  • iron 3.6 mg
  • sodium 755 mg
  • caloriesfromfat 18 %
  • fiber 4.8 g
  • calcium 44 mg

How to Make It

  1. Cook noodles according to package directions; drain, reserving 1 tablespoon pasta water. Keep noodles warm.

  2. Heat canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 30 seconds. Add onion and bell pepper; cook 3 minutes or until golden brown, stirring often. Add mushrooms, salt, and reserved 1 tablespoon pasta water; cook 2 minutes or until mushrooms are tender, stirring frequently. Stir in snow peas, and cook 1 minute.

  3. Combine mirin, soy sauce, and sesame oil in a small bowl, stirring with a whisk. Add mirin mixture and noodles to pan; toss to combine. Serve immediately.

Oxmoor House Healthy Eating Collection