Soba Noodles with Pea Shoots and Shiitakes Soba Noodles with Pea Shoots and Shiitakes

Soba Noodles with Pea Shoots and Shiitakes 150 Image by: Soba Noodles with Pea Shoots and Shiitakes 150 Author: Canadian Living

This makes a great vegetarian main course salad or side dish served with grilled meat. Since pea shoots are not as tender as pea tendrils, they are cooked before eating.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2009


  • 1 pkg (8 oz/250 g) soba noodles (Japanese buckwheat noodles)
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetabIe oil
  • 2 garlic cloves minced
  • 10 oz shiitake mushrooms stemmed & sliced
  • 12 oz snow pea shoots (about 8 cups/2L)
  • 1/3 cup light mayonnaise
  • 1/4 cup sodium-reduced soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon sambal oelek (optional)


In large pot of boiling water, cook soba noodles, stirring gently, until tender, about 5 minutes. Drain and rinse under cold water; drain well and transfer to large bowl.

In wok or large skillet, heat half each of the sesame and vegetable oils over medium-high heat; sautee garlic until fragrant, about 15 seconds.

Add mushrooms; sautee until tender, about 4 minutes. Add to noodles.

In wok, heat remaining oils; stir-fry pea shoots until wilted and tender, about 5 minutes. Add to noodle mixture.

Whisk together mayonnaise, soy sauce, rice vinegar, sugar, and sambal oelek (if using); pour over noodle mixture, tossing to coat. Serve at room temperature or chilled.

Nutritional facts Per serving: about

  • Sodium 523 mg
  • Protein 10 g
  • Calories 247.0
  • Total fat 10 g
  • Potassium 186 mg
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 34 g


  • Iron 8.0
  • Folate 18.0
  • Calcium 1.0
  • Vitamin A 21.0
  • Vitamin C 47.0
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Soba Noodles with Pea Shoots and Shiitakes