Soba Noodle Veggie Stir Fry

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This spicy Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.

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.

This spicy Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.This spicy Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.

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.

Helpful Tips

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.

Variations

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.

This spicy Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.This spicy Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.This spicy Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.

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This spicy Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.
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4.50 from 18 votes
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Soba Noodle Veggie Stir-fry

488 Cals 18.5 Protein 63.5 Carbs 21 Fats
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 1 serving
COURSE: Dinner, Lunch
CUISINE: Asian
This spicy Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.

Ingredients

  • 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

Instructions

  • 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.

Notes

Reprinted from Just The Good Stuff. Copyright © 2020 by Rachel Mansfield Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Nutrition

Serving: 1bowl, Calories: 488kcal, Carbohydrates: 63.5g, Protein: 18.5g, Fat: 21g, Saturated Fat: 3.5g, Cholesterol: 186mg, Sodium: 1102.5mg, Fiber: 4g, Sugar: 4g
WW Points Plus: 14
Keywords: asian soba noodles, cooking for one, soba noodle stir fry, soba noodles, vegetarian stir fry

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36 comments

  1. I did not like the noodles in this dish or the combination of flavors.

  2. Excellent! I didn’t add the egg and doubled the peanut butter. Otherwise delicious!

  3. I there anything else I could use as a substitute for eggs? 🙂

  4. Thank you again Gina for another 10/10 recipe!!!! My daughter survives on your 4 ingredient banana pancakes and now this!!! I couldn’t find the coconut aminos in my store so I did have to-use soy sauce instead and we used almond butter 😳as my daughter does not care for peanut butter. While she had this for dinner tonight, There rest of my family was enjoying your air fryer crispy breaded  pork chops from your Skinnytaste  One and Done cookbook. Another 10/10!!! Thx again!

  5. I truly enjoy your newsletter and I do make many of your recipes…I admit I change them up with full fat ingredients, only because that is what I have in the house. I enjoy the inspiration and variety of your newsletter. I love reading comments as I can learn from them. I didn’t know what coconut aminos were, and someone asked and you answered. I just want to add that I, as a reader was taken aback a little about the almost rude comments made by some. I have to say you handled them with grace. I think you know the comments I am referring to, and you know, if the recipe didn’t work for you, it probably was not anyone’s fault but the human element who made it, or, it was just a mismatch in taste. I am aware food bloggers share other cookbook recipes as a way to promote the cookbook and expand the audience. It would defeat the purpose if you changed the recipe…..that happens down the line after the book has been out awhile. Thank you for allowing me to vent. During these trying times, I wanted to let you know I appreciate your newsletter coming to my inbox, and the fact you provide free weekly meal plans and also nutrition breakdown is excellent. Stay healthy! PS…I haven’t made this recipe, but it sure sounds and looks delicious. Will try it for sure!

  6. This recipe was incredible! The flavors blended perfectly and this is going to be a new go-to weekly recipe. So quick and easy to wip up! 

  7. This was amazing. Made a little extra for my 10 y/o to try and she ate it as well. 

  8. So good! I used a bit less sriracha and even my 10 yr old loved it!. She said it was a good amount of spice. 🙂

  9. Great recipe, but realized until later it only makes 1 serving.