Simple Soba Noodle Stir Fry

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. 

So, it turns out that soba noodles are delicious.

Who knew?

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.

Stir fry soba noodles just make sense, but I know you want to know how to cook soba noodles for stir fry, right?  Well, I’m going to tell you.

For this recipe, 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 soba stir fry dinner!

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Here’s Your Soba Noodles Stir Fry Recipe!

Simple Soba Noodle Stir Fry

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. 

Print

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

For the Sauce

• 2 tablespoons soy sauce
• 2 tablespoons mushroom (or vegetable) broth
• 2 teaspoons rice vinegar
• 2 teaspoons sriracha
• 1 tablespoon brown sugar

For the Stir Fry

• 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

Instructions

1. Prepare the sauce by whisking together the soy sauce, mushroom broth, rice vinegar, sriracha, and brown sugar in a small bowl. Set aside.
2. Cook the noodles al dente according to package directions. Drain and rinse with cold water. Set aside.
3. 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.
4. 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.
5. 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

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 154|Total Fat: 6g|Saturated Fat: 1g|Trans Fat: 0g|Unsaturated Fat: 5g|Cholesterol: 0mg|Sodium: 553mg|Carbohydrates: 21g|Fiber: 5g|Sugar: 6g|Protein: 7g|

Nutrition information has been auto-calculated for your convenience.

Recommended Products

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• 
  Pacific Foods Organic Mushroom Broth, 32-Ounce Carton

Did you make this recipe?

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March 3, 2016 | Last Updated on January 14, 2021 by Linda