- 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
- SAGE BUTTER SAUCE
- 2 tbsp vegan butter, or olive oil
- 4–5 sage leaves
- 2 tbsp white wine
- 1/2 tsp soy sauce
- 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.
- 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.
- 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.
- 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.
- Finally, add the cooked green peas and soba noodles. Stir well to mix everything together.
- Divide the noodles into bowls, drizzle with the sage butter sauce and top with a few sage leaves for decoration. Serve immediately.
- 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.