SIMPLE SOBA NOODLE STIR FRY RECIPE
It doesn't get much simpler than this Soba Noodle Stir Fry recipe! For nights when even looking through a take-out menu seems like too much work, use up some leftover veggies to make this vegetable soba noodle stir fry.
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 25m
Number Of Ingredients 14
Steps:
- 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, 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.
Nutrition Facts : ServingSize 1 serving, Calories 154 kcal, Carbohydrate 21 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 553 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 5 g
SPICY BROCCOLI AND SOBA NOODLE STIR-FRY
This is an easy, tasty weeknight meal I adapted from a Moosewood cookbook. It comes together pretty quickly, especially if all your ingredients are ready to go in advance. If you're not into tofu, chicken would probably work fine.
Provided by chiclet
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring 3 quart water to boil in a large pot.
- While water heats, whisk together soy sauce, sugar, sesame oil, cornstarch and vinegar until smooth and set aside.
- When water boils add soba noodles and cook 8-10 minutes.
- Meanwhile, warm vegetable oil in a wok or large skillet over medium heat. Add garlic and cayenne and cook, stirring constantly, until garlic turns golden (less than a minute).
- Stir in broccoli, water and sake; cover and cook 3-4 minute.
- Stir in carrots, tofu and soy sauce mixture; cook for another minute or 2 until sauce thickens then reduce heat to low.
- When soba noodles are al dente, drain and rinse them. Add to the vegetables and stir until they are coated with sauce.
- Serve immediately, garnished with sesame seeds.
Nutrition Facts : Calories 336.9, Fat 6.4, SaturatedFat 0.9, Sodium 1488.1, Carbohydrate 54.9, Fiber 0.7, Sugar 3.1, Protein 12.7
SOBA NOODLE VEGGIE STIR-FRY
Steps:
- 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.
Nutrition Facts : ServingSize 1 bowl, Calories 488 kcal, Carbohydrate 63.5 g, Protein 18.5 g, Fat 21 g, SaturatedFat 3.5 g, Cholesterol 186 mg, Sodium 1102.5 mg, Fiber 4 g, Sugar 4 g
SOBA STIR-FRY
Soba noodles are thin buckwheat strands of pasta and are a favorite noodle used in Japanese cooking. You should be able to find soba in any Asian market or department in your local grocery store. Found this recipe on Favorite Name Brands website.
Provided by lauralie41
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot or dutch oven cook noodles according to package directions. Drain well and set aside.
- In a large nonstick skillet or wok heat oil over medium heat. Add mushrooms, bell pepper, dried chiles, and garlic cooking for 3 minutes or until the mushrooms are tender. Add the cabbage, cover, and cook for 2 minutes or until the cabbage is wilted.
- In a small bowl combine chicken broth, tamari, rice wine and cornstarch. Stir this into the vegetable mixture and cook 2 minutes or until the sauce is bubbling. Add drained noodles and tofu, toss mixture gently until heated through. Garnish with green onions and serve immediately.
Nutrition Facts : Calories 369.2, Fat 8.4, SaturatedFat 1.5, Sodium 474.5, Carbohydrate 61.8, Fiber 4.1, Sugar 6.5, Protein 18.8
STEAK AND SOBA STIR-FRY
We like skirt steak because it's a tasty and affordable cut. Slice it thinly so it's tender.
Provided by Mary Frances Heck
Categories Stir-Fry Quick & Easy Dinner Steak Bok Choy Noodle Soy Sauce Bon Appétit Quick and Healthy Sugar Conscious Dairy Free Peanut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.
- Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.
- While steak rests, wipe out skillet and heat 3 tablespoons vegetable oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.
- Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.
SOBA NOODLE STIR-FRY
Provided by Harley Pasternak, M.Sc.
Categories Soy Vegetable Stir-Fry Quick & Easy Tofu Broccoli Noodle Peanut Butter
Yield Serves 2
Number Of Ingredients 10
Steps:
- Cook the noodles according to the package directions. Drain and rinse well under cold water to prevent sticking.
- Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Add the tofu and season with salt. Cook for 8 minutes, until golden, stirring occasionally. Transfer to a platter.
- Coat the skillet again with cooking spray; place over medium-high heat. Add the broccoli, peas, and a splash of water. Cover and cook for 5 minutes, until the vegetables are crisp-tender.
- Meanwhile, make the sauce. In a small bowl, whisk together the peanut butter and 2 tablespoons water. Whisk in the vinegar, soy sauce, and pepper flakes, if desired.
- Add the reserved noodles, the tofu, garlic, and sauce to the vegetables. Cook for 2 minutes, tossing, until the noodles are warmed through. Serve.
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- In a large pan over high heat, add 2 tbsp. of oil. Add the tofu and cook it for about 2–3 minutes per side. But don’t touch it while cooking, since you want to get a nice crust on each side (approx. 12 min. in total). Reserve the tofu aside when it’s cooked.
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- Combine the toasted sesame oil, tamari, garlic, ginger, lime juice, rice wine vinegar, honey, and chili in the blender. Blend until smooth. Divide in half.
- While the chicken is marinating, cook the soba according to directions (I use these) but remove two minutes before they’re fully cooked. Rinse in cold water and set aside.
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SPICY VEGETABLE YAKISOBA STIR FRY - MAMAL DIANE
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- While the vegetables are sautéing open the Fortune Noodle package and remove the noodles and the sauce packet.
HONEY LIME SALMON AND SOBA NOODLE STIR-FRY - MEANINGFUL EATS
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 524 per serving
- Whisk together all the ingredients for the salmon marinade. Place the salmon, skin-side up, in the marinade and let sit in the refrigerator for 30 minutes-4 hours. Preheat the oven to 400F. Pour off the marinade, flip the salmon then bake the salmon for 15 minutes (about 10 minutes per inch thick). Once cooked, remove the skin.
- Meanwhile, cook the soba noodles in boiling water for 2-4 minutes. (Don't overcook - check them at 2 minutes.) Rinse with cool water to stop the cooking. You may need to rinse the noodles again to get them to loosen up if they sit for a bit while you make the stir-fry.
- In a large skillet, heat the coconut oil over medium heat. Add the ginger, garlic, and scallions. Cook for 1 minute until fragrant, then add the mushrooms. Cook for 2-3 minutes then add the red pepper. Cook for another 3-4 minutes then add the noodles and cabbage. Add the stir-fry sauce and toss to combine, using tongs if needed. Cook until the noodles are hot and the cabbage is slightly wilted.
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3/5 (1)Estimated Reading Time 3 mins
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- Set a large pot of salted water to boil. When the water is boiling, toss in your noodles about 3-4 minutes. Rinse the noodle well running cold water for 2-3 minutes, then drain them and transfer to the stir fry pan.
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4.9/5 (14)Category DinnerCuisine AsianCalories 406 per serving
- Bring medium pot, filled half with water, to a boil. In the meanwhile, get all ingredients ready, most importantly, cut the chicken, chop vegetables and measure peanuts. In a medium bowl, whisk Sauce Ingredients and set aside.
- Add soba noodles to a pot with boiling water and cook for 2 - 3 minutes or al dente, stirring constantly and making sure the noodles do not stick. Reserve about a cup of noodles' water (starchy water is great for diluting the sauce), transfer noodles to a colander, rinse with cold water and leave to drain.
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- Make your sauce by add the cashew butter, sesame oil, Tamari soy sauce, chili paste, maple syrup, garlic powder, and powdered ginger and filtered water to a mixing bowl. Whisk until smooth and creamy. If the sauce is very thick, add water in 1 Tablespoon increments as needed to thin. Set aside.
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- In a large pot of boiling water, blanch the carrot for 1 minute. Using a slotted spoon, transfer the carrot to a plate. Add the noodles to the pot and cook, stirring, until they are al dente, about 5 minutes. Drain the noodles and return them to the pot. Fill the pot with cold water and swish the noodles to cool them. Drain and repeat. Transfer the cooled noodles to a colander and lift them occasionally with your fingers to help dry them out.
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