Soba Noodles with Vegetables

Ingredients

• 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

Preparation

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.