Snow Pea & Chanterelle Soba Noodles


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Snow Pea & Chanterelle Soba Noodles


  • 1 tbsp oil
  • 1 shallot, minced
  • 1 clove of garlic, minced
  • 1 cup (100g) snow peas, cut in half crosswise
  • 1 cup (60g) chanterelles
  • 1/3 cup (50g) cooked green peas (see notes)
  • 7 ounces (200g) soba noodles (or brown rice noodles)
  • salt, pepper to taste
  • 2 tbsp vegan butter, or olive oil
  • 45 sage leaves
  • 2 tbsp white wine
  • 1/2 tsp soy sauce


  1. Start by making the sage butter sauce: Heat the vegan butter or oil in a small saucepan over low-medium heat. Finely chop the fresh sage leaves and add it to the saucepan. Cook for 1 minute. Pour in the white wine and soy sauce and continue to cook for another minute. Remove from heat and cover with the lid to keep warm.
  2. Bring a large pot of water to a boil. Cook the soba noodles according to the package instructions. Mine took about 6 min. While noodles are cooking, prepare the vegetables.
  3. Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the minced shallot and garlic. Cook for 2 minutes, stirring regularly.
  4. Add the snow peas and cook for 4-5 min, until they become soft but still have some crunch. Add the chanterelles and continue to cook for about 2 minutes. Season with salt and pepper.
  5. Finally, add the cooked green peas and soba noodles. Stir well to mix everything together.
  6. Divide the noodles into bowls, drizzle with the sage butter sauce and top with a few sage leaves for decoration. Serve immediately.
  7. NOTES You can use green peas from a can (cooked), frozen, or fresh ones. For frozen and fresh: bring a large pot of salted water to a boil, once boiling add the green peas and cook for 13-16 minutes, or until they are soft. Drain and use as stated in the recipe. Since soba noodles are very fragile I recommend serving this dish immediately, it doesn’t reheat very well as the noodles will become dry and will break.




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