It doesn’t get much simpler than this! For nights when even looking through a take-out menu seems like too much work, use up some leftover veggies to make this vegetarian soba noodle stir fry.
So, it turns out that soba noodles are delicious.
Oh, that’s right. Pretty much everybody but me.
I have no idea why, but I’ve avoided soba noodles for many years. I just thought they’d be weird and slimy or something. *shrug*
Now I’m just depressed because I’ve missed out on these noodles for so many years!
Soba noodles are a vegetarian’s dream. They’re made from buckwheat which is LOADED with protein, and they have a wonderful toothy bite to them when cooked.
I tossed mine in a sauce made from mushroom broth (<– my new favorite secret ingredient) for extra umami goodness.
Goodbye, sad lonely back-of-the-fridge vegetables.
Helllllooooo awesome protein-packed dinner!
Here’s Your Recipe!
It doesn't get much simpler than this! For nights when even looking through a take-out menu seems like too much work, use up some leftover veggies to make this vegetarian soba noodle stir fry.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 tablespoons soy sauce
- 2 tablespoons mushroom (or vegetable) broth
- 2 teaspoons rice vinegar
- 2 teaspoons sriracha
- 1 tablespoon brown sugar
- 4 ounces dry soba noodles
- 1 tablespoon vegetable oil
- 1/4 lb sliced brown mushrooms
- 1 1/2 cups broccoli florets
- 1 cup sliced bell pepper
- 3/4 cup shelled edamame beans (fresh or frozen)
- 2 scallions, white and light green parts sliced into 1" pieces
- 1 tablespoon minced fresh garlic
- 1 tablespoon toasted sesame seeds
- 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.
- Ad 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.