Stir-Fried Snow Peas With Soba Recipe (2024)

I added a little more peanut butter and sesame oil (1 tsp each) to up its flavor, less broth to thicken its coat, and a large pinch of brown sugar to soften its tang. I used no hot pepper oil, tofu, scallions or radish, or cilantro. Essentially, I made this a veggie stir fry by using some other veggies (carrots, asparagus, broccoli); and, broiled some black cod to accompany it. The sauce and soba noodles are what make this dish deelish.

Tasty and adaptable recipe. I didn't have snow peas on hand, so I used about 1# of broccoli, which prompted me to double the peanut butter, soy sauce, and vinegar. (I wanted more flavor components for the excess volume of broccoli and since I was adding tofu.) This worked out really well.

For the sauce I doubled everything except the broth and instead of chicken I used a miso ginger broth (from Trader Joe’s)

Not even Jacques Pepin could prepare this in 10 minutes! What constitutes a “bunch of scallions”?

Used 12 oz noodles. One and half everything else. Portion still small for four. Added 2 medium carrots on the mandolin. Overall delish. Cook noodles while prepping rest because they can be cooled until using.

I wove my process around this recipe, changing ingredients as necessary. I cooked boneless chicken breast pieces in the wok, steamed the snow peas briefly, added slivered carrots, sweet potato and red onion (no scallions) used wild cilantro (we call it 'coyote' in Costa Rica), soba noodles and thanks to comments here, punched up the sauce with extra peanut butter and hot sesame sauce. My proportions were approximate but the dinner was a winner. Absolutely fabulous and the sauce was the reason!

11-8-22 a take on this. Pyeong Kim in residence. Big hit. Buckwheat soba noodles. Dried mushrooms, baby bok choy, wood ears, Napa, sweet reds-like the way they look!-doubled the sauce. Put bit of roasted sesame on the noodles after they were chilled in ice bath. Tried using Nasoya silken tofu, heating in micro before placing on top of noodles..seemed to change its taste. Lots of water leached out. Try edamame some time.

This was a great quick lunch!

Used 3/4 of the noodles and added tofu. Served two hungry people.

Made this with cashew butter and it was amazing. I also doubled the ingredients in the sauce as others suggested.

Very nice on a warm evening, I think the sauce benefits from a bit more peanut butter and garlic. I threw in thinly sliced carrots.

Planned to make a stir fry with snow peas, carrots, and broccolini, but then wanted to punch it up—ran across this in my saved queue and punched up the sauce based on cook revues (thank you!) and instinct. No tofu, radishes or cilantro (to try next time). Tripled the garlic, doubled the peanut butter and ginger, and mixed to taste. A great week night recipe if I could remember the ratios. Super tasty!

Made this tonight. Thanks for your tips. We like spicy, so I too bumped up the flavors: extra ginger, red pepper, soy sauce, peanut butter, and a bit of sweetness in the form of honey and molasses. I threw in some sliced leftover steak, and used beef broth instead of chicken to complement. This is a great basic recipe to work from.

This was a nice side dish for my CSA tuna. I upped the amount of spice as others suggested, added some fish sauce and red pepper flakes as well. I doubled the amount of sauce and cooked about 12 oz of noodles. I like my sauces thicker, so next time I would reduce the amount of broth. I might just double the sauce and go with the 8 oz of noodles as well.

Made 12 oz of soba noodles and 1 1/2 sauce. In spite of all the ingredients in the sauce it didn’t have a punchy flavor. Maybe more peanut butter? Next time cook soba noodles 1-2 minutes short. They were a little over cooked by the Time we sat down to eat.

Used various Vegas not any in recipe. Very good sauce v

We found this delicious! I precooked a block of tofu to add, and also doubled the amount of snow peas, then made 1.5 of the sauce to compensate for extra amounts. I would reduce the amount of soba noodles in half next time, and maybe the sauce accordingly, but that is just our taste. However, you need to figure on about an hour for prep -- it takes ten minutes just for the cooking part -- and time for cleanup -- you will dirty at least three pots!

Not even Jacques Pepin could prepare this in 10 minutes! What constitutes a “bunch of scallions”?

For the sauce I doubled everything except the broth and instead of chicken I used a miso ginger broth (from Trader Joe’s)