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Prepare soba noodles according to package directions. Once cooked, rinse with cold water and drain.
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Heat olive oil over medium-high heat in a wok of frying pan.
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Cook mushrooms until cooked through, and lightly browned. Remove from pan.
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To the pan add thinly sliced sugar snap peas. Cook for 1-2 minutes.
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In a small bowl combine ginger, sesame oil, tamari, rice vinegar, honey (or maple syrup), and chili garlic sauce. Whisk until smooth.
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To the sugar snap peas add the shiitake mushrooms, soba noodles and sauce.
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Mix until combined and cook for 1 minute.
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Serve topped with scallions and sesame seeds.