SIMPLE SOBA NOODLE STIR FRY RECIPE
It doesn't get much simpler than this Soba Noodle Stir Fry recipe! For nights when even looking through a take-out menu seems like too much work, use up some leftover veggies to make this vegetable soba noodle stir fry.
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 25m
Number Of Ingredients 14
Steps:
- Prepare the sauce by whisking together the soy sauce, mushroom broth, rice vinegar, sriracha, and brown sugar in a small bowl. Set aside.
- Cook the noodles al dente according to package directions. Drain and rinse with cold water. Set aside.
- Heat the vegetable oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the mushrooms in a single layer and brown for 1-2 minutes per side. Remove from pan and set aside.
- Add the broccoli to the pan and saute for 3-4 minutes, until tender-crisp. Add the bell peppers, shelled edamame, and scallion. Stir fry for another 1-2 minutes, until bell peppers have softened.
- Add the garlic, sauce, and noodles to the pan. Use tongs to toss the noodles and coat the vegetables in sauce. Allow the sauce to bubble up and thicken for 60 seconds. Turn off the heat, garnish with sesame seeds, and serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 154 kcal, Carbohydrate 21 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 553 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 5 g
SOBA NOODLE VEGGIE STIR-FRY
Steps:
- Fill a medium pot halfway with water and bring it to a boil. Add the soba noodles and cook until tender, about 4 to 6 minutes.
- While the noodles cook, heat the sesame oil in a large skillet over medium heat.
- Add the garlic, ginger, onion, bell pepper, and broccoli. Cover the skillet and cook, stirring occasionally, until softened, about 3 to 4 minutes.
- Strain the soba noodles and add them to the vegetables in the skillet.
- Push everything to one side and crack the egg into the skillet and cook, breaking up the yolk and white until scrambled, then mix into the vegetables and noodles.
- Add the coconut aminos, Sriracha, and nut butter and mix well. Serve warm.
Nutrition Facts : ServingSize 1 bowl, Calories 488 kcal, Carbohydrate 63.5 g, Protein 18.5 g, Fat 21 g, SaturatedFat 3.5 g, Cholesterol 186 mg, Sodium 1102.5 mg, Fiber 4 g, Sugar 4 g
SPICY BROCCOLI AND SOBA NOODLE STIR-FRY
This is an easy, tasty weeknight meal I adapted from a Moosewood cookbook. It comes together pretty quickly, especially if all your ingredients are ready to go in advance. If you're not into tofu, chicken would probably work fine.
Provided by chiclet
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring 3 quart water to boil in a large pot.
- While water heats, whisk together soy sauce, sugar, sesame oil, cornstarch and vinegar until smooth and set aside.
- When water boils add soba noodles and cook 8-10 minutes.
- Meanwhile, warm vegetable oil in a wok or large skillet over medium heat. Add garlic and cayenne and cook, stirring constantly, until garlic turns golden (less than a minute).
- Stir in broccoli, water and sake; cover and cook 3-4 minute.
- Stir in carrots, tofu and soy sauce mixture; cook for another minute or 2 until sauce thickens then reduce heat to low.
- When soba noodles are al dente, drain and rinse them. Add to the vegetables and stir until they are coated with sauce.
- Serve immediately, garnished with sesame seeds.
Nutrition Facts : Calories 336.9, Fat 6.4, SaturatedFat 0.9, Sodium 1488.1, Carbohydrate 54.9, Fiber 0.7, Sugar 3.1, Protein 12.7
SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU
Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally - it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
- Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.
- Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 3 grams
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