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.
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.
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
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.
Awesome and I love it
Yummy!! Made this for lunch today. Used Healthy Noodles from Costco and frozen stir fry veggie blend. My husband cleaned his plate. A touch too spicy for me – mouth on fire but couldn’t stop eating it – great flavor. Next time will cut back on Sriracha just a tiny bit.
Me and my 2 year old son really enjoyed this! We used sunbutter, changed up the veggies a bit with what we had in the fridge, and added roasted chicken since my son has an egg allergy. Will definitely be making again!
I did not like the noodles in this dish or the combination of flavors.
Excellent! I didn’t add the egg and doubled the peanut butter. Otherwise delicious!
I there anything else I could use as a substitute for eggs? 🙂
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!
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!
My pleasure, and it is!!
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!
Awesome!
This was amazing. Made a little extra for my 10 y/o to try and she ate it as well.
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. 🙂
Great recipe, but realized until later it only makes 1 serving.
I really enjoyed this. An easy and versatile recipe; throw in leftover shrimp, chicken or pork. I’ve made it plain but have also made it with additions; have also added a bit fish sauce. I agree its not the prettiest dish but it’s darn tasty.
so delicious and easy!
So so good! Very tasty- I missed the sauce ahead of time based on others comments.
This was delicious! We added shrimp. I would make the sauce separately next time though.
If I’m not a fan of nut butter or the consistency of sun butter, can I just omit?
Thanks!
I’m trying to understand why you would post an exact duplicate of someone else’s recipe out of a cookbook they published in this way. Why would anyone buy the cookbook when you are on your blog posting the recipes for free??? Cookbooks are already not very profitable and are usually quite expensive for the author/chef to produce. Could you please explain???
I would love to explain. We have the same publisher, all of us cookbook authors help promote each others cookbooks by sharing a recipe from the book.
Many authors do the same with my cookbooks. Her editor sent me the recipe.
I have used over 100 of the Skinnytaste recipes for many years now and this one was the only one that did not deliver. The flavor was way off, the way it looked after it all was put together was very unappealing, and it was not fast to put together. It is not a keeper. Nothing is worth saving from this recipe.
An awesome, easy alternative to takeout! It came together quickly and my skeptical husband was surprised at how delicious a meatless meal could be. I was hoping for leftovers but there weren’t any! Thank you for another great recipe!
This is AMAZING! I love having a no meat meal for one. Thank you!
This didn’t have a bad flavor but it was kind of bland. Weird combo of ingredients and surprisingly pleasant. I felt as if it was missing something but I couldn’t put my finger on it. Not sure if I will make this again.
I doubled the recipe and it was a tad too much nut butter, if that helps!
Soba pasta soup best sweet-full. this spicy Soba Noodle Veggie Stir Fry is a quick as well as easy This makes soba pasta the most nutritionally beneficial of all the Japanese noodles. Soba pasta has a lengthy history.
This was delicious and I will be making this often. Thank you for this recipe!
Hi! If I want to make this for five, do I just do five times for each ingredient? That’s seems like it would be too much egg and nut butter?
This was yummy! And I like that there’s no meat
I noticed one serving says one bowl….approximately how many cups would that be?
Its the whole recipe
Not the most appetizing photo.
Why comment on the picture at all if you don’t find it appealing ? That just seems unkind. It wasn’t feedback on how the recipe turned out for you or a question about how to prepare it. When I see comments like this I wonder if you would say this in person or is it the anonymity of the internet that gives people the sense they can say whatever they like. Thanks for posting all these great meal ideas Gina.
Hi, can this be made ahead of time in a large batch and stored in the fridge for weekday lunches?
Hi, sure but it may dry out.
She mentions twice that you can use low sodium soy sauce.
What would be a substitute for the coconut aminos?
My husband is anaphylaxis to coconut
Coconut aminos are typically used as a substitute for soy sauce so I’d bet it also works the opposite way!