Crispy Soba Noodles Stir-Fried with Shiitake and Snap Peas

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Nutty buckwheat soba noodles stir-fried to crispy perfection with earthy shiitake mushrooms and crunchy snap peas in a savory soy-ginger sauce. This Japanese-inspired noodle recipe (vegetarian), ready in about 30 minutes, pairs soba noodles, vegetable oil, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 400 cal/serving

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Ingredients

8 oz soba noodles
3 tbsp vegetable oil
6 oz, sliced shiitake mushrooms
1 cup, trimmed snap peas
3 cloves, minced garlic cloves
1 tbsp, minced fresh ginger
3 tbsp soy sauce
1 tbsp mirin
1 tsp toasted sesame oil
2 stalks, thinly sliced green onions
1 tbsp, for garnish sesame seeds

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Instructions

Step 1: Cook 8 oz soba noodles in boiling salted water for 5 minutes until al dente. Drain and rinse under cold water to stop cooking, then drain thoroughly.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add soba noodles in an even layer and press down gently. Cook without stirring for 4 minutes until bottom is golden and crispy.
Step 3: Flip noodles in sections and cook for another 3 minutes to crisp the other side. Remove noodles from skillet and set aside.
Step 4: Add 1 tbsp vegetable oil to the skillet. Sauté 6 oz sliced shiitake mushrooms and 1 cup snap peas with 3 minced garlic cloves and 1 tbsp minced ginger over medium heat for 4-5 minutes until vegetables are tender-crisp.
Step 5: Return crispy soba noodles to the skillet. Stir in 3 tbsp soy sauce, 1 tbsp mirin, and 1 tsp toasted sesame oil. Toss everything together for 2 minutes until noodles are coated and heated through.
Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving.