Soba Stir Fry Recipes

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.

SIMPLE SOBA NOODLE STIR FRY RECIPE

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.

SOBA NOODLES WITH SHIITAKES, BROCCOLI AND TOFU

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.

SIMPLE SOBA STIR FRY

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until pasta is tender yet firm to the bite, 5 to 7 minutes. Drain.
• Melt butter in a skillet over medium heat. Add onion, green bell pepper, yellow bell pepper, red bell pepper, and snow peas; cook and stir until just tender, 3 to 5 minutes. Add cooked noodles and soy sauce; cook and stir until heated through, 3 to 5 minutes.

SOBA STIR-FRY

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.

MUSHROOM AND JACKFRUIT STIR-FRY WITH SOBA

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.

STEAK AND SOBA STIR-FRY

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

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.