Soba noodle stir fry is one of my favorite meals when I have some extra veggies in my fridge, I don’t have a lot of time to cook, and I want a delicious meal that will keep me feeling satisfied. This dish tastes like a comfort meal but is loaded with vibrant veggies and fiber so if you have any picky eaters in your life, this recipe is for you!
- 6oz buckwheat soba noodles
- 1/4 cup sliced cremini mushrooms
- 1/4 cup frozen edamame
- 1/4 cup orange bell pepper slices
- 1 tablespoon sesame oil
- For the sauce:
- 2 tablespoons tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 tablespoon rice vinegar
- 1 garlic clove, minced or 1/2 tsp garlic powder
- 1 tsp coconut sugar, optional
- Sea salt and pepper to taste
- For garnish:
- Thinly sliced green onion
- 1 tsp black or white sesame seeds
- Before you begin cooking, combine your sauce ingredients: tamari, toasted sesame oil, rice vinegar, garlic, coconut sugar, salt, and pepper. Set aside.
- Fill a medium pot with water and bring to a boil. Cook soba noodles according to the directions on their package.
- While your noodles are cooking, in a large saute pan, heat sesame oil over medium heat. Once hot, add bell pepper slices and saute for 1-2 minutes, then add your mushroom slices & edamame and saute for 2 minutes more. Adjust the saute time depending on how well done or crispy you like your veggies.
- Add in your bell pepper slices and sauté for another minute, then add your mushroom slices & edamame and sauté for 2 minutes more. Adjust the sauté time depending on how well done or crispy you like your veggies.
- Add strained noodles and prepared sauce to the vegetable sauté pan and stir to combine. Season with salt and pepper to taste.
- Transfer to a serving plate and top with sliced green onion and black sesame seeds. Serve hot or cold.