Craving a meal that’s fast, bursting with flavor, and packed with wholesome goodness? Look no further! This Soba Noodle Stir-Fry is the answer to your weeknight dinner dreams. We’re talking nutty buckwheat noodles, a rainbow of crisp-tender vegetables, and a ridiculously addictive sweet and spicy plum sauce that brings it all together. Best of all, it goes from prep to plate in about 35 minutes, making it faster (and healthier!) than takeout.
Ingredients
• 6 ounces / 170g dried soba (buckwheat noodles) or multigrain spaghetti
• 1 tablespoon / 15ml toasted sesame oil
• 5 cups / 500g broccoli florets
• 3 medium yellow and/or red sweet peppers, seeded and cut into thin strips
• 6 medium green onions, bias-sliced into 1-inch pieces
• 1/4 cup / 60ml plum sauce
• 1 tablespoon / 15ml rice vinegar
• 1 tablespoon / 15ml soy sauce
• 1/2 teaspoon crushed red pepper
• 2 tablespoons sliced almonds, toasted
• Bias-sliced green onions, for garnish (optional)
Instructions
1. Cook the soba noodles according to package directions. Drain well, return to the hot pan, and cover to keep warm.
2. Meanwhile, pour the toasted sesame oil into a large wok or skillet and preheat over medium-high heat. Add the broccoli florets and sweet pepper strips. Cook and stir for 3 minutes.
3. Add the 6 bias-sliced green onions to the wok. Continue to cook and stir for 1 to 2 minutes more, or until all the vegetables are crisp-tender.
4. Stir in the plum sauce, rice vinegar, soy sauce, and crushed red pepper. Toss everything to coat the vegetables and allow the sauce to heat through.
5. Add the warm soba noodles to the wok with the vegetables and sauce. Toss gently until everything is well combined.
6. Serve immediately, sprinkling each portion with toasted almonds and an extra garnish of sliced green onions, if desired.
Nutritional Information
• Nutrition Facts
• PER SERVING: 313 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 737 mg sodium, 59 g carb., 7 g fiber, 12 g pro.
Pro Tips
• Rinse soba noodles under cold water immediately after draining. This removes excess starch and stops the cooking process, preventing them from becoming gummy before you add them to the stir-fry.
• For a heartier meal, add a block of pressed and cubed extra-firm tofu or a can of drained edamame along with the broccoli.
• Prep your in advance for an even faster meal. Chop all the vegetables and whisk the sauce together in a jar. When you’re ready to cook, it will come together in 10 minutes.
• Toast the almonds in a dry skillet over medium heat for 2-3 minutes until fragrant. This simple step unlocks a deeper, nuttier flavor that perfectly complements the dish.
FAQ
Q: How can I add more protein to this vegetarian stir-fry
A: To make this a more protein-rich meal, add a block of pressed and cubed extra-firm tofu or 1 cup of shelled edamame. Sauté the tofu until golden before adding the other vegetables, or toss in the edamame along with the broccoli for an easy boost.
Q: Is this soba noodle stir-fry recipe vegan
A: Yes, this recipe is naturally vegan as written. Soba noodles, vegetables, and the sauce ingredients like plum sauce, soy sauce, and rice vinegar are typically plant-based. Always double-check your plum sauce label for honey if you follow a strict vegan diet.
Q: Can I make this stir-fry gluten-free
A: Absolutely. To make this recipe gluten-free, ensure you use 100% buckwheat soba noodles, as some brands contain wheat flour. Also, substitute the soy sauce with a gluten-free tamari or coconut aminos.
Q: What other vegetables work well in this recipe
A: This stir-fry is very versatile. Feel free to substitute or add other quick-cooking vegetables like sliced mushrooms, snow peas, shredded carrots, or baby corn. Adjust cooking time as needed to keep them crisp-tender.
Q: How do I store and reheat leftovers
A: Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a skillet over medium-low heat with a splash of water to prevent the noodles from drying out. You can also enjoy it cold as a noodle salad.
