For ➍-➏1 l vegetable stock
200 g soba or somen noodles
2 tbs olive oil
1 ts sesame oil
1-2 ts grated fresh ginger
1 tbs soy sauce
100 g snow peas
150-200 g fresh shiitake, stemmed & sliced
2-3 scallions, thinly sliced
freshly ground pepper
Bring the stock or water with bouillon cube to a simmer in a large saucepan. Add the noodles and cook at a rapid boil until al dente.
Meanwhile, heat the oils plus 5 cl water in a stir-fry pan. Stir in the ginger and soy sauce, then add the snow peas and mushrooms. Cook over medium-high, stirring frequently, until the snow peas are tender-crisp and the mushrooms are wilted, 3-4 m.
Add the cooked noodles, their broth and the scallions. Season with pepper. Cook for 2-3 m.
Serve at once in shallow bowls, including some of the broth with each serving.
