Soba Noodle Stir-fry With Mushrooms And Broccoli
User Reviews
5
-
Cook Time
15 mins
-
Total Time
15 mins
-
Servings
4
-
Calories
423 kcal
-
Course
Main Course
-
Cuisine
Vegan
Soba Noodle Stir-fry With Mushrooms And Broccoli
Description
The "Soba Noodle Stir-fry With Mushrooms And Broccoli" recipe starts by cooking soba noodles according to package instructions and rinsing with cold water to stop further cooking and prevent sticking. Sesame oil heats in a pan, where scallions, red pepper strips, carrots, and broccoli are sautéed until nearly tender. Mushrooms and peas are added last for shorter cooking to maintain some bite and texture.
A sauce is prepared by mixing soy sauce, garlic paste, miso paste, rice vinegar, and sweet chili sauce, creating a flavorful blend of savory, tangy, and sweet components. A cornstarch slurry is made separately to thicken the sauce when added. Once the vegetables are cooked, noodles and sauce are combined in the pan and the slurry is added to thicken the mixture, coating everything well. Toasted sesame seeds sprinkled on top add a nutty finish.
This dish is flexible, allowing the addition of various vegetables and substitution of gluten-free noodles and tamari for dietary needs. The stir-fry’s balanced flavors and textures make it suitable for a quick vegetarian meal with satisfying umami depth from miso and soy. Serve immediately to enjoy noodles with a glossy sauce and crisp-tender vegetables.
Ingredients
- 10 oz soba noodles
- 1 tbsp sesame oil
- ½ cup scallions chopped
- 1 large red pepper de-seeded and sliced
- 1 large carrot chopped into matchsticks
- 2 cups broccoli florets
- 2 cups mushrooms sliced
- 1 cup green peas
- 2 tbsp soy sauce
- 1 tbsp garlic paste
- 2 tsp miso paste
- 2 tbsp rice vinegar
- 2 tbsp sweet chilli sauce
- ½ cup water
- 2 tbsp cornstarch
- 3 tbsp sesame seeds
Instructions
- Cook the soba noodles according to packaging instructions. Drain and rinse under cold water when done.
- Heat the sesame oil in a wok or a frying pan and add the scallions. Cook for 1-2 minutes over a high heat, then add the red peppers, carrots and broccoli. Lower the heat to medium-high and cook for 10 minutes, until the vegetables are almost fully softened. Now add the mushrooms and green peas, cooking for 3-4 minutes more.
- Prepare the sauce by stirring together the soy sauce, garlic paste, miso paste, rice vinegar, and sweet chilli sauce. In a different bowl, mix together water and cornstarch.
- Add the noodles to the wok/frying pan together with the sauce and cornstarch slurry. Stir together, and when the sauce thickens add sesame seeds. Serve immediately.
Notes
- You can customize this stir-fry by adding other vegetables you have on hand for variety and preference.
- To make the dish gluten-free, substitute the soba noodles with gluten-free noodles and use tamari instead of soy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 77g | 26% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1291mg | 54% |
| Potassium | 706mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 5221IU | 104% |
| Vitamin C | 76mg | 84% |
| Calcium | 145mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
