Asian Soba noodles with snow peas, mushrooms & chervil

Noodles, Noodles, and mmmmm Yep, More Noodles. 

Although today's lunch is not a Colombian dish (I did not have the ingredients handy), I could not help but use this beautiful and traditional La Chamba black clay bowl my boo got me from Colombia 🇨🇴

I recently started collecting bowls, from here and there, and I love this new addition ♥️

I will definitely be attempting new Colombian plant based dishes soon, so stay tuned‼️

But in the meantime, enjoy this speedy deliciously crunchy and carby cold noodles Asian style bowl with snow peas, mushrooms and chervil.



  • 80g soba noodles or rice noodles or your choice of pasta
  • 3 mushrooms 
  • 1 cup snow peas
  • 3 tbsp tamari (or soy sauce)
  • 1 tbsp sesame oil 
  • Fresh chervil 
  • Pinch of black pepper
  • Pinch of Cayenne pepper
  • 1/4 lemon squeezed 
  • 1 tsp grilled cashews 
  • Pinch of salt 
  • 1/4 onion (optional)
  • 2 garlic cloves (optional)
  • 2 pieces of fresh ginger (optional)

Method for the noodles,

  1. In a pot, place cold water with a dash of salt and bring to boil
  2. Once the water is boiling, add in your soba noodles for 6 minutes exactly (that's for my organic Lima brand) 
  3. CAREFUL! when you place the soba noodles, usually a white foam will form and build up. You need to blow on it continuously to prevent it from spilling everywhere. Keep a good eye on your pot, don't just throw in your soba noodles and leave them. 
  4. At 6 minutes precisely, rid the pasta of the water in the pot, and place the pasta/noodles back in the pot. 
  5. NOTE: you could substitute the soba noodles for rice noodles, which instead you dip in cold water on the side for 10minutes as you bring your water to boil, and then once the water in boiling you add the rice noodles for 5 minutes. 

Method for the snow peas, 

  1. Boil water with a pinch of salt
  2. Once boiling, add in your snow peas and count 40seconds (we want to keep them nice and crunchy - if you prefer not, then leave the snow peas in for 2 minutes and then sift and run under cold water)

Method for the mushrooms, 

  1. Chop your onion and garlic into small pieces, and prepare 2 pieces of fresh ginger (optional  - I did it without in this recipe but it does add extra flavor if you'd like)
  2. In a non-stick pan, place on high heat with a touch of olive oil to start
  3. Once the pan/olive oil is hot, place in your white onion, garlic and fresh ginger with a touch of salt and white pepper. Let them sweat for about 3minutes (if you do choose not to include the onion and garlic that's ok, just omit the above step and simply add in the thinly sliced mushrooms)
  4. Then add in your mushrooms and mix well 
  5. You can reduce the heat to avoid the mushrooms burning, but you want them to color a bit (without being burnt)
  6. After 3 minutes or so, add in your 2 tbsp or soy sauce or Tamari which is gluten-free soy sauce 
  7. Mix well and let it sit for 3-5 minutes and once your mushrooms look like they'll melt in your mouth and have well absorbed the tamari sauce, you are good to go!

Putting it all together

In your bowl, add your noodles 

Topped with the mushrooms & crunchy snow peas 

Top it off with 1 tbsp tamari or soy sauce + squeeze of lemon + 1 tbsp sesame oil (or olive oil if you prefer)

Add your fresh chervil (or other herb of choice, or even roquette, or even spring onions)

And voila! Bon appetit xoxo