Gingery Japanese Noodles with Mushrooms and Snow Peas

• 5 cups prepared vegetable broth or 5 cups water with 1 vegetable bouillon cube
• One 8-ounce package soba (Japanese buckwheat noodles) or somen
• 2 tablespoons light olive oil
• 1 teaspoon dark sesame oil
• 1 to 2 teaspoons grated fresh ginger
• 1 tablespoon reduced-sodium soy sauce, or to taste
• 2 cups (about 4 ounces) snow peas
• 6 to 8 ounces fresh shiitake, cremini, or baby bella mushrooms, stemmed and sliced
• 2 to 3 scallions, thinly sliced
• Freshly ground pepper to taste

1. Bring the broth or water with bouillon cube to a simmer in a large saucepan.
2. Add the noodles and cook at a rapid boil until al dente.
3. Meanwhile, heat the oils plus 1/4 cup water in a stir-fry pan.
4. Stir in the ginger and soy sauce, then add the snow peas and mushrooms.
5. Cook over medium-high, stirring frequently, until the snow peas are tender-crisp and the mushrooms are wilted, 3 to 4 minutes.
6. Add the cooked noodles and their broth and the scallions.
7. Season with pepper.
8. Cook for 2 to 3 minutes longer.
9. Serve at once in shallow bowls, including some of the broth with each serving.

vegetable broth, noodles, light olive oil, dark sesame oil, ginger, soy sauce, snow peas, fresh shiitake, scallions, freshly ground pepper

Taken from www.cookstr.com/recipes/gingery-japanese-noodles-with-mushrooms-and-snow-peas (may not work)