Soba Noodle Stir-fry
A simple, nutritious soba noodle stir-fry made with mushrooms, broccoli, and crisp vegetables in a flavorful garlic miso sauce. Packed with plant-based protein, fiber, and vitamins, this vegan recipe is quick, satisfying, and perfect for a healthy weeknight meal.
Equipment
- 1 Saucepan
- 1 Wok or Large Frying Pan
- 2 mixing bowls
Ingredients
- 10 oz soba noodles
- 1 tablespoon sesame oil
- ½ cup scallions chopped
- 1 large red bell pepper deseeded and thinly sliced
- 1 large carrot cut into matchsticks
- 2 cups broccoli florets
- 2 cups mushrooms sliced
- 1 cup green peas
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon garlic paste
- 2 teaspoons miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons sweet chili sauce
- ½ cup water
- 2 tablespoons cornstarch
- 3 tablespoons sesame seeds
Instructions
- Cook the Soba Noodles: Begin by bringing a large saucepan of water to a rolling boil. Add the soba noodles and cook them according to the package directions, usually around 4–5 minutes, until they are just tender. Be careful not to overcook, as soba noodles can become mushy quickly. Once done, drain them thoroughly and immediately rinse under cold running water to stop the cooking process and remove excess starch. Set aside in a bowl while you prepare the vegetables.
- Prepare and Heat the Wok: Place a wok or a large frying pan over medium-high heat. Add the sesame oil and allow it to warm until it shimmers slightly, which means it’s hot enough for stir-frying. A properly heated pan ensures the vegetables cook quickly while retaining their vibrant color, crispness, and nutrients.
- Sauté the Aromatics: Add the chopped scallions to the hot oil. Stir-fry for 1–2 minutes, allowing the scallions to soften and release their fragrance. This step builds the flavor base for the entire dish, infusing the oil with a mild oniony aroma that will coat the noodles later on.
- Cook the Hard Vegetables: Next, add the sliced red pepper, carrot matchsticks, and broccoli florets to the pan. These vegetables require a bit more time to cook compared to others, so giving them a head start is important. Stir-fry for about 8–10 minutes, stirring frequently, until the vegetables begin to soften but are still slightly crisp. Adjust the heat as needed to prevent burning, adding a splash of water if the pan gets too dry.
- Add Softer Vegetables: Once the firmer vegetables are almost tender, add the sliced mushrooms and green peas. These ingredients cook quickly, so they only need about 3–4 minutes. The mushrooms will release some of their moisture, which helps deglaze the pan and add a savory depth of flavor to the stir-fry. The peas bring a fresh sweetness that balances the umami-rich sauce you’ll add later.
- Prepare the Flavorful Sauce: While the vegetables are cooking, use a mixing bowl to combine the soy sauce, garlic paste, miso paste, rice vinegar, and sweet chili sauce. Stir well until the miso is fully dissolved and the mixture is smooth. In a separate small bowl, whisk together the cornstarch and water to create a slurry. This slurry will act as a natural thickener, helping the sauce cling beautifully to the noodles.
- Combine Noodles with Vegetables: Once all the vegetables are cooked, add the drained soba noodles to the wok. Use tongs or chopsticks to gently toss the noodles with the vegetables, making sure they’re evenly distributed. This step allows the noodles to reheat slightly while soaking up the natural juices from the vegetables.
- Add the Sauce and Thicken: Pour the prepared sauce over the noodle and vegetable mixture, then immediately add the cornstarch slurry. Stir continuously over medium heat to evenly coat everything. Within a couple of minutes, you’ll notice the sauce starting to bubble and thicken, transforming into a glossy coating that binds the noodles and vegetables together. Keep stirring until all the flavors meld and the sauce reaches your desired consistency.
- Finish with Sesame Seeds: Turn off the heat and sprinkle the sesame seeds generously over the stir-fry. Toss once more to distribute them evenly. The sesame seeds not only add a nutty flavor but also a pleasant crunch, giving the dish a final layer of texture.
- Serve and Enjoy Immediately: Transfer the soba noodle stir-fry to serving bowls or plates. Enjoy it hot as a stand-alone main dish, or pair it with a simple side like miso soup or a fresh cucumber salad. This dish is best served right away, while the noodles are still warm and the vegetables retain their slight crispness.
Notes
- Rinse soba noodles after cooking to prevent clumping and stickiness.
- Slice vegetables evenly so they cook at the same rate.
- Use tamari instead of soy sauce for a gluten-free option.
- Add a splash of water while stir-frying if the pan feels too dry.
- Adjust chili sauce to control sweetness and heat levels.
- Toast sesame seeds before adding for extra nutty flavor.
- Substitute vegetables with seasonal produce for variety.
- Double the sauce if you like your stir-fry extra saucy.
- Keep noodles slightly firm for the best texture.
- Serve immediately for the freshest taste and crisp veggies.
