This vibrant and flavorful soba noodle stir-fry is a delightful and nourishing meal that comes together quickly. The earthy buckwheat noodles are tossed with an array of fresh vegetables, umami-rich mushrooms, and a tantalizing soy-based sauce. The result is a satisfying dish that's perfect for a busy weeknight or a weekend lunch.
Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Difficulty: Easy
Ingredients:
- Soba noodles, 8 oz
- Mushrooms (such as shiitake or oyster), 8 oz, sliced
- Red bell pepper, 1, sliced
- Zucchini, 1 medium, julienned
- Carrots, 2 medium, julienned
- Garlic, 3 cloves, minced
- Soy sauce, 3 tbsp
- Sesame oil, 2 tbsp
- Rice vinegar, 1 tbsp
- Brown sugar, 1 tsp
- Salt and black pepper, to taste
- Sesame seeds, for garnish
Cookware Needed:
- Stock pot for boiling
- Large skillet or sauté pan for stir-frying
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Directions:
Step 1: Bring a large pot of water to a boil. Cook the soba noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking.
Step 2: In a wok or large skillet, heat 1 tbsp of sesame oil over high heat. Add the mushrooms and stir-fry for 2-3 minutes until they start to brown.
Step 3: Add the sliced bell pepper, julienned zucchini, and carrots. Stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
Step 4: Push the vegetables to the side of the wok, then add the remaining 1 tbsp of sesame oil and the minced garlic. Cook for 1 minute, until fragrant.
Step 5: Add the cooked soba noodles, soy sauce, rice vinegar, and brown sugar. Toss everything together, making sure the noodles are well coated with the sauce.
Step 6: Season with salt and black pepper to taste.
Step 7: Serve the soba noodle stir-fry hot, garnished with a sprinkle of sesame seeds.
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