Soba Noodle Veggie Stir Fry
This spicy Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.
Soba Noodle Veggie Stir-fry
If you love ordering noodles from Chinese takeout, this recipe is for you! This soba noodle stir fry is even better than takeout because it’s loaded with vegetables and it’s lighter than most Chinese takeout dishes. Double or triple the recipe as needed. Some other healthy Asian noodle recipes are Asian Peanut Noodles with Chicken and Shrimp Pad Thai.
I got this yummy soba noodle recipe from Rachel Mansfield’s new cookbook, Just the Good Stuff. Her cookbook features 100+ guilt-free recipes to satisfy all your cravings. Her recipes call for better-for-you ingredients that allow you to indulge while still maintaining a balanced approach to eating. She has a variety of gluten- free, paleo, and dairy-free recipes, all without any refined sugar.
This particular recipe caught my eye because it was simple and made a serving for one – something I rarely do here. Of course, you can double or triple it to feed more people, but it’s also great if you’re cooking for one.
Stir fries are such an easy dish to whip up when you’re short on time. This stir fry cooks in under ten minutes! It takes about as much time to boil and cook the noodles as it does to cook the stir fry. So, make sure you start boiling the water before you start on the vegetables.
Soba Noodles Sauce
The sauce is super simple, calling for only three ingredients: coconut aminos, Sriracha, and nut butter. Coconut aminos are a gluten-free, lower sodium alternative to soy sauce. However, you can use a low-sodium soy sauce if you prefer. If you’re not a fan of spicy foods, reduce the amount of Sriracha or omit it altogether. And for the nut butter, I used almond butter, but peanut butter would also work. If you’re allergic to nuts or just not a fan, substitute sun butter.
What are Soba Noodles
This vegetable stir fry is served over soba noodles, a Japanese buckwheat noodle. Soba noodles cook just like any other noodle – in boiling water for 4-6 minutes. Sometimes people get soba noodles and udon noodles mixed up. They’re both Japanese noodles but have their differences. Soba noodles are brown and thin and made of buckwheat, while udon are thick, round, and white and made of wheat. Udon noodles are popular in Asian soups, but you could definitely use them in this stir fry.
Stir fries are very versatile. This stir fry calls for broccoli, bell pepper, and onion, but you can use whatever veggies you happen to have on hand. You can easily prep your vegetables the night before, so you can get right to cooking when it’s dinner time. Or, use vegetables that don’t require any prep, like sugar snap peas and pre-sliced mushrooms.
- For more protein, add edamame, tofu, or leftover salmon or chicken.
- Swap out the veggies for whatever you have on hand. Sugar snap peas or diced zucchini would also be great.
- Don’t want to use soba noodles? Swap them out for your favorite noodle. Try rice, whole wheat, udon, or even zucchini noodles to make it low-carb.
- You can substitute low-sodium soy sauce for coconut aminos.
- Use peanut or almond butter in the sauce or sun butter if you want it to be nut-free.
More Stir Fries You’ll Love:
- Chili Shrimp and Asparagus Stir Fry
- Skirt Steak, Baby Bok Choy and Zucchini Stir-Fry
- Chicken and Zucchini Stir Fry
- Stir Fried Pork and Mixed Veggies
- Chicken and Broccoli Stir-Fry
Soba Noodle Veggie Stir-fry
- 2 ounces uncooked soba noodles
- 1/2 tablespoon toasted sesame oil
- ½ teaspoon minced garlic
- ½ teaspoon ground ginger
- ¼ cup chopped onion
- ¼ cup chopped bell pepper
- ¼ cup broccoli florets
- 1 large pasture-raised egg
- 1 tablespoon coconut aminos
- 1 tablespoon Sriracha sauce, or less if you don’t like it too spicy
- 1 tablespoon creamy nut butter
- Fill a medium pot halfway with water and bring it to a boil. Add the soba noodles and cook until tender, about 4 to 6 minutes.
- While the noodles cook, heat the sesame oil in a large skillet over medium heat.
- Add the garlic, ginger, onion, bell pepper, and broccoli. Cover the skillet and cook, stirring occasionally, until softened, about 3 to 4 minutes.
- Strain the soba noodles and add them to the vegetables in the skillet.
- Push everything to one side and crack the egg into the skillet and cook, breaking up the yolk and white until scrambled, then mix into the vegetables and noodles.
- Add the coconut aminos, Sriracha, and nut butter and mix well. Serve warm.