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
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
INSTANT POT® MUSHROOM AND SOBA NOODLE STIR-FRY
This delicious soba noodle stir-fry with mushrooms, carrots, bell pepper, and garlic cooks in the Instant Pot®, and is vegetarian and vegan.
Provided by thedailygourmet
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When Instant Pot® displays hot, add olive oil and sesame oil. Add garlic and cook until fragrant, about 1 minute. Stir in mushrooms, carrots, and pepper; toss to combine. Cook until softened, 2 to 3 minutes.
- Push vegetables to the outside of the pot, forming an empty circle in the center. Add tamari and soba noodles to the pot and enough water so noodles are just covered. Cancel Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix sauce, noodles and vegetables together using tongs. Sprinkle with chopped green onion and serve immediately.
Nutrition Facts : Calories 381.6 calories, Carbohydrate 63.1 g, Fat 10.9 g, Fiber 2.2 g, Protein 13.6 g, SaturatedFat 1.5 g, Sodium 1129 mg, Sugar 2.9 g
SOBA NOODLE STIR-FRY WITH CORN, MUSHROOMS & RED PEPPER
We're using soba noodles - a traditionally Japanese ingredient - in a very non-traditional way here. We love the unexpected combo of hearty buckwheat noodles and a creamy, parmesan-spiked sauce. A quick satué of mushrooms, sweet corn, and red bell pepper adds bursts of texture throughout the dish.
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil with a large pinch of salt. Cut the corn kernels off the cob. Thinly slice the scallions and mushrooms. Mince or grate the garlic. Core, seed, and remove white veins from bell pepper, then thinly slice. HINT: Runaway corn kernels? Lay a large sheet of parchment paper or foil over your cutting board to gather the loose kernels that you've sliced.
- Place a large bowl with ice water next to the stove. Add the soba noodles to the boiling water. Cook for 3-4 minutes, until al dente. Drain, reserving 1/4 cup of cooking water, then place the noodles in the ice water to stop the cooking. Set aside in the ice water.
- Heat 1 table spoon olive oil in a large non-stick pan over medium heat. Add the bell pepper and mushroom and season with salt and pepper. Cook, tossing, for about 5 minutes, until softened. Add the garlic, scallions, and corn. Cook, tossing, about 2 minutes, until mushrooms are very soft and belll peppers are crisp-tender.
- Drain the soba noodles and add them to the pan along with the sour cream and reserved pasta water. Toss to combine and cool for a minute or two until sauce has thickened and soba noodles are warmed through. Toss with half the parmesan cheese. Taste and season with salt and pepper.
- Serve the soba noodles with a sprinkle of the remaining parmesan cheese on top.
Nutrition Facts : Calories 518 kcal, Fat 23 g, SaturatedFat 0 g, Carbohydrate 60 g, Sugar 0 g, Protein 19 g, Fiber 4 g, Sodium 0 mg
SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU
Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally - it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
- Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.
- Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 3 grams
MUSHROOM AND JACKFRUIT STIR-FRY WITH SOBA
Mushroom, green jackfruit, and bell pepper stir-fry with a coconut aminos sauce are served over soba noodles for a flavorful meal. This is vegan, and gluten- and soy-free. It's also lower in sodium than soy sauce-based dishes.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes Vegan Main Dishes
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Bring a large pot of water to boil. Add soba noodles until submerged then reduce heat to medium. Cook until tender, about 5 minutes. Drain and rinse with cold water. Set aside.
- Meanwhile, make the sauce. Whisk broth, coconut aminos, vinegar, brown rice syrup, sesame oil, ginger, garlic, cornstarch, and white pepper together in a bowl. Set aside.
- Rinse drained jackfruit with water and slice into bite-sized pieces. Clean mushrooms and slice into 1/2-inch strips. Diagonally slice green onions, including the green tops. Reserve 1 to 2 tablespoons for garnish. Slice bell pepper into 1/4-inch strips.
- Heat oil in a wok or large skillet over medium-high heat. Add mushrooms, bell pepper, chile peppers, green onions, and spinach and saute until fragrant. Add jackfruit and saute until warmed through. Add the sauce, flip the skillet to coat the vegetables, and cook until the sauce begins to thicken.
- Meanwhile, evenly divide the soba into bowls. Top with equal amounts of stir-fry blend and sauce.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 66.4 g, Fat 13.7 g, Fiber 3.3 g, Protein 11.6 g, SaturatedFat 1.7 g, Sodium 1219.6 mg, Sugar 7.6 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
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