Stay on the right track by keeping your meals green!
These soba noodles make the perfect healthy, yet filling meal. It comes with sautéed snow peas, chanterelles, green peas, and a flavorful sage butter sauce! The whole recipe comes together in less than 30 minutes, which makes it the perfect weeknight dinner.
Cozy, healthy, flavorful and full of different textures!
It starts with the easy buttery sage sauce. Heat vegan butter in a saucepan and infuse it with fresh sage leaves, then deglaze the pan with some white wine and soy sauce. If sage is not your thing, you go with basil or cilantro, but I have to say that sage pairs very well with chanterelles. Preparing the sauce first gives it enough time to soak up the flavors of the sage.
The stir-fry consists of shallots and garlic that are sautéed until golden brown. Then comes the snow peas, which are in my opinion the star of this dish. Each and every time I have snow peas I wonder why I don’t use them more often, they are crunchy, naturally sweet and taste healthy, like deliciously healthy. Quick tip: don’t overcook them, you want to keep that crunchy texture!
Chanterelles bring a meaty texture and a bright orange color. If you don’t have chanterelles on hand, feel free to use a mix of mushrooms like shiitakes, porcini, or cremini.
For the noodles, I went with buckwheat noodles, also called soba. They are one of my favorites, I really LOVE their natural nuttiness! They are a bit pricey though, so when I’m not having soba I just go with brown rice noodles.
These noodles are delicious on their own, but if you want to get fancy feel free to serve them with marinated tempeh or tofu for added protein. If you are looking for a simple, comforting and healthy dinner, these noodles won’t disappoint!
Let me know in the comments if you try this recipe!
- 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 minutes. 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 minutes, 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.
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.
- Serving Size: 1
- Calories: 378
- Sugar: 2.4g
- Fat: 12.8g
- Carbohydrates: 56.7g
- Fiber: 2.1g
- Protein: 12.8g