Why Make This Recipe
Soba noodles are a tasty and healthy choice for any meal. They are made from buckwheat, which is gluten-free and packed with nutrition. This soba noodle recipe is quick to prepare and allows you to enjoy a colorful mix of vegetables along with the noodles. It’s perfect for a weeknight dinner or meal prep for the week ahead.
How to Make Soba Noodles
Ingredients
- 8-9 oz. soba noodles
- 1 tablespoon high heat oil (such as peanut oil, coconut oil or avocado oil)
- 2 cups napa cabbage, shredded
- 5-6 shiitake mushrooms, sliced thin
- 1 large carrot cut in thin strips
- 4 cloves garlic, roughly chopped
- 1-inch knob of ginger, minced
- 1 bell pepper, sliced in thin strips
- 1/2 bunch green onions, chopped fine—separating the white from the green stems
- 3 tablespoons sesame seeds, toasted
- Black sesame seeds for garnish (optional)
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce, Braggs Liquid Aminos, or Smoked Shoyu
Directions
- Bring water to a boil and cook the soba noodles according to the package directions, just slightly on the al dente side.
- Drain the noodles in cool water to remove starchiness. This helps with the texture and prevents the noodles from becoming gummy.
- In a bowl, stir together the ingredients for the Soba Noodle Sauce: sesame oil, rice vinegar, maple syrup, and soy sauce.
- Heat the oil over medium-high heat in a wok or skillet.
- Add napa cabbage, shiitake mushrooms, carrot strips, and a sprinkle of salt. Stir constantly for 2-3 minutes.
- Add garlic and ginger, and stir for 1-2 minutes.
- Add the bell pepper and the white part of the green onion, and stir-fry for another 2-3 minutes until just tender but still crisp.
- Toss in the soba noodles and the sauce. Mix everything together for 1-2 minutes to heat through.
- Sprinkle with sesame seeds and green onions. Add black sesame seeds for garnish if desired.
How to Serve Soba Noodles
Serve the soba noodles hot, right from the pan. You can offer extra toppings like sesame seeds or chopped green onions on the side. This dish goes well with a light salad or as a main course on its own.
How to Store Soba Noodles
If you have leftovers, store them in an airtight container in the fridge. They will keep well for up to 3 days. You can reheat them quickly in a pan or microwave. If the noodles seem dry, add a splash of water or extra sauce while reheating.
Tips to Make Soba Noodles
- Make sure to rinse the noodles with cold water after cooking. This will help maintain the best texture.
- Feel free to customize the vegetables based on what you have at home or what’s in season.
- Adjust the seasoning in the sauce to your taste. More maple syrup will add sweetness, while more soy sauce will give it a saltier flavor.
Variation
You can easily add protein to this dish, such as tofu, chicken, or shrimp. Just add the protein to the pan when you cook the vegetables.
FAQs
Can I substitute soba noodles with another type of noodle?
Yes, you can use whole wheat noodles or rice noodles if you prefer.
Is this recipe vegan?
Yes, all the ingredients used in this recipe are plant-based.
Can I meal prep this dish?
Absolutely! Prepare it ahead of time, store it in containers, and enjoy it throughout the week for an easy lunch or dinner option.
