Wok-Fired Soba with Vegetables Genmaicha Yama

Serves 4 Dish
  • easy
  • 20min
  • 10min
Wok-Fired Soba with Vegetables Genmaicha Yama


  • 70 g Genmaicha Yama tea
  • 1 packet soba (Japanese buckwheat noodles)
  • 200 g (7 oz) shiitake mushrooms
  • 100 g (3.5 oz) snow peas
  • 3 carrots
  • 2 tablespoons sesame oil
  • 2 spring onions
  • Fresh coriander


  • Steep 70 g (2.5 oz) of Genmaicha Yama in 1 L of water at 75°C (165°F) for 2 minutes. Remove the tea leaves and set aside the brewed tea to cook the soba noodles.
  • Peel the carrots. Rinse the carrots, snow peas, and shiitake mushrooms in cold water.
  • Heat a pot of salted water and blanch the snow peas for 3 minutes. Drain and cut in half.
  • Cut each carrot in half and then into small rounds. Cook the carrot rounds in a pot of hot salted water for 4 minutes, taking care to remove them while still crunchy. Drain and set aside.
  • While the vegetables are cooking, slice the mushrooms and sauté them over high heat in the wok for 10 minutes with 1 tablespoon of sesame oil. Stir often and salt at the end of cooking.
  • Pour the brewed tea into a large saucepan, bring to the boil, and add the noodles.
  • Cook according to package directions, removing 2 minutes before the time indicated or they will be too sticky. Drain the noodles.
  • To finish, add the remaining vegetables to the wok, along with the noodles and another tablespoon of sesame oil. Mix well and cook for 2 minutes. Season to taste.
  • Cut the coriander and spring onions with scissors and sprinkle over the wok.
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