Simple Soba Noodle Stir Fry Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
154 kcal
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Course
Main Course
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Cuisine
Asian
Simple Soba Noodle Stir Fry Recipe
Description
The Simple Soba Noodle Stir Fry Recipe features cooked soba noodles combined with a medley of vegetables: sliced brown mushrooms browned separately for depth, tender-crisp broccoli florets, softened bell peppers, shelled edamame, and fresh scallion pieces. The vegetables are tossed in a sauce of soy sauce, mushroom broth, rice vinegar, sriracha, and brown sugar, which thickens slightly as it bubbles with the noodles and ingredients.
This stir fry balances umami from mushrooms and soy with a mild spicy kick from sriracha and a touch of sweetness. Toasted sesame seeds add a subtle crunch and aroma. The vegetables retain a crisp texture due to quick sautéing.
Serve this dish hot as a vegetarian main or side. It can be reheated gently either in a skillet with oil or the microwave; however, freezing is not recommended as it affects the noodle texture. Store leftovers in an airtight container refrigerated for 2-3 days for best freshness.
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 soba noodles dry
- 1 tablespoon vegetable oil
- 1/4 lb brown mushrooms sliced
- 1 1/2 cups broccoli florets
- 1 cup bell pepper sliced
- 3/4 cup edamame beans fresh or frozen, shelled
- 2 scallions white and light green parts sliced into 1" pieces
- 1 tablespoon garlic minced, fresh
- 1 tablespoon sesame seeds toasted
Instructions
- 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, mushrooms 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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended as soba noodles do not maintain texture after freezing.
- To reheat, warm gently in a skillet with a little oil over medium heat or use a microwave until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 154kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 553mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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