Ingredients
The following ingredients have 3 Servings
- 7 ounces soba noodles (make sure they are gluten free for gluten free version)
- 2 tablespoon extra virgin olive oil
- 8 oz thinly sliced shiitake mushrooms
- 12 ounces sugar snap peas (thinly sliced)
- 1 1/2 cups scallions (chopped)
- 2 tablespoons ginger (minced)
- 2-3 tablespoons + 1 teaspoon sesame oil
- 2 tablespoons gluten free tamari
- 2 tablespoons rice vinegar
- 2 tablespoons honey (use maple syrup for vegan version)
- 1 teaspoon chili garlic sauce
- 2 tablespoons toasted sesame seeds
Instruction
- Prepare soba noodles according to package directions. Once cooked, rinse with cold water and drain.
- Heat olive oil over medium-high heat in a wok of frying pan.
- Cook mushrooms until cooked through, and lightly browned. Remove from pan.
- To the pan add thinly sliced sugar snap peas. Cook for 1-2 minutes.
- In a small bowl combine ginger, sesame oil, tamari, rice vinegar, honey (or maple syrup), and chili garlic sauce. Whisk until smooth.
- To the sugar snap peas add the shiitake mushrooms, soba noodles and sauce.
- Mix until combined and cook for 1 minute.
- Serve topped with scallions and sesame seeds.
