Description
A light and nutritious Japanese-inspired stir-fried soba dish packed with fresh vegetables and tossed in a savory soy-based sauce. This vegan-friendly meal is quick, flavorful, and perfect for a healthy lunch or dinner.
Ingredients
noodles
- 200 g soba noodles
Vegetables and Aromatics
- 1 carrot, julienned
- 1 bell pepper, sliced
- 1 cup cabbage, shredded
- 1/2 cup snap peas
- 2 cloves garlic, minced
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup or sugar
Other
- 1 tablespoon vegetable oil
- Sesame seeds for garnish
Instructions
- Cook noodles: Cook soba noodles according to package instructions, then drain and rinse under cold water to stop cooking and remove excess starch.
- Heat oil and sauté garlic: Heat vegetable oil in a pan or wok over medium-high heat, then add minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Stir-fry vegetables: Add julienned carrot, sliced bell pepper, shredded cabbage, and snap peas; stir-fry for 4–5 minutes until vegetables are tender-crisp.
- Add noodles and toss: Add the cooked soba noodles to the pan, tossing well to combine with the vegetables.
- Add sauce and coat: Pour in soy sauce, mirin, sesame oil, and maple syrup; mix thoroughly so everything is evenly coated with the savory-sweet sauce.
- Finish cooking: Cook for another 2–3 minutes to let flavors meld and ingredients heat through.
- Serve and garnish: Transfer to serving plates and garnish with sesame seeds before serving hot.
Notes
- Use tamari instead of soy sauce for a gluten-free option.
- Add tofu or mushrooms for extra protein if desired.
- Do not overcook soba noodles to maintain firm, pleasant texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stirfry
- Cuisine: Japanese
