Description
This 30-minute soba noodle stir fry is loaded with fresh vegetables, including mushrooms, broccoli florets, shredded carrots and shelled edamame, and finished with tangy sesame stir fry sauce! It’s delicious for dinner, and easy enough meal to toss together for a quick lunch. Top with green onions and sesame seeds, and serve warm. Recipe is gluten free
Ingredients
Scale
For stir fry
- 1 8-ounce package gluten free buckwheat soba noodles
- 2 tablespoon toasted sesame oil
- 1/2 pound mushrooms, sliced
- 2 cups broccoli florets (I used broccolini florets)
- 1 cup shredded carrots
- 3/4 cup shelled edamame
- 1/4 cup chopped cilantro
- 1 tablespoons toasted sesame seeds
- For serving: Thinly sliced green onion, sesame seeds, and chilies (optional)
For stir fry sauce
- 1/4 cup coconut aminos or gluten free tamari (if using tamari, I suggest adding about 1 tablespoons maple syrup or coconut sugar for a bit of sweetness)
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1–2 teaspoons hot sauce (optional)
Instructions
- Prep veggies and stir fry sauce. Before you start cooking prep all veggies, cilantro, green onions, and whisk together stir fry sauce. Place everything near the stove top so you can grab quickly while cooking.
- Cook the noodles. Bring a large pot of water to boil and cook soba noodles according to package instructions. Leave them slightly undercooked by about 30 seconds since you’ll be cooking them once more in a pan with the stir fry sauce. Drain and rinse thoroughly with cold water. Set aside.
- Cook mushrooms, broccoli, and carrots. Heat the toasted sesame oil over medium heat in a large skillet or a wok. Add the sliced mushrooms and cook until soft and starting to brown, about 5 minutes. Add broccoli and carrots and cook another minute or so, until broccoli is bright green but still crisp, and carrots are slightly tender. Reduce heat to low.
- Assemble the stir fry and serve. Rinse soba noodles one more time to loosen if they’re sticking together. Add the stir fry sauce to the skillet and scrape up any brown bits from the bottom of the pan. Add rinsed soba noodles along with edamame, cilantro, and 1 tablespoon sesame seeds. Toss together, continuing to cook until the sauce has mostly evaporated, and everything is nice and hot – about 2-3 minutes. My favorite kitchen tool for tossing noodles is a good pair of kitchen tongs! Top with green onions, chilies, and extra sesame seeds. Serve and enjoy!
Notes
For a gluten free option check the label of your soba noodles before buying to make sure they contain only buckwheat flour, and no added wheat flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: stir fry
- Cuisine: asian