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In a large pan, Japanese soba noodle is stir fried with a soy sauce mix and tossed with julienned carrots, green cabbage, broccoli.

Healthy Soba Noodle Stir Fry

Gluten-free and made with classic vegetables, this vegetarian and healthy noodle stir fry whips up in twenty minutes. The stir fry sauce is so simple and balanced. Easy, tasty, and satisfying.
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Course: Dinner, Entree, lunch, Main Course, Noodle, Side Dish
Cuisine: Asian, Japanese
Keyword: 20 minutes or less, 30 minutes or less, easy, gluten-free option, healthy, noodles, quick, stir fry, vegetables, vegetarian option
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 people
Calories: 213kcal

Equipment

Ingredients

Cooking the Soba Noodles

  • 2 bundles soba noodles Japanese buckwheat noodles
  • water enough to submerge and boil the soba

Stir Fry

  • 3 tbsp neutral oil peanut, vegetable, or canola oil
  • 1 large carrot julienne, long
  • ½ whole white onion 3" long and about 1" wide
  • 1 crown broccoli florets
  • 2 stalks celery cut on the diagonal
  • 1 cup green cabbage wide rectangles

Stir Fry Sauce

  • 1 tbsp toasted sesame oil
  • 3 tbsp dark or regular soy sauce
  • 1½ tbsp oyster sauce
  • 1 tbsp brown sugar
  • ½ tbsp cornstarch
  • 1 tbsp vegan bouillon "Better than Bouillon" or vegan substitute
  • ¾ cup water cold

Instructions

Cook Soba Noodles

  • Boil water and add the soba once the water is at a full, rolling boil. Do not add salt or oil to the water.
    water, 2 bundles soba noodles
  • Follow package instruction for the time (usually 5 minutes), but taste test first and make sure the soba is soft but definitely not mushy.
    Remove when ready and strain.
  • Then dunk noodles in a bowl that is ice cold with water and ice in it.
  • Remove from the ice water after 30 seconds and place the noodles in a colander. Rinse with cold water. Run your fingers through the noodles and "wash" the noodles very gently. Repeat three times to remove starch.
  • Shake off excess water very well.
  • Set aside.

Make Stir Fry Sauce

  • Put cold water in a small bowl and add the cornstarch. Whisk well.
    ¾ cup water, ½ tbsp cornstarch
  • Add in the vegetables bouillon and whisk well.
    1 tbsp vegan bouillon
  • Put the remaining stir fry sauce ingredients in the same bowl and whisk together well. Set aside.
    1 tbsp toasted sesame oil, 3 tbsp dark or regular soy sauce, 1½ tbsp oyster sauce, 1 tbsp brown sugar

Make the Stir Fry

  • Heat your braiser pan or wok over high heat.
  • Add oil.
    3 tbsp neutral oil
  • Once the pan is hot and ready, the oil swishing around very loose and translucent, then you can add your onions. They should be searing and you can hear that delicious loud sound of the oil sautéing the onions.
    ½ whole white onion
  • Quickly add the broccoli.
    1 crown broccoli
  • The add the carrots and celery.
    1 large carrot, 2 stalks celery
  • Add in the noodles and pour the stir fry sauce all over. Use your tongs to very quickly lift, fold, mix and incorporate the noodles with the vegetables and get the sauce coating everything.
    Add cabbage.
    1 cup green cabbage
  • Once the noodles and everything is mixed well, you're done. Serve and Enjoy!
  • Garnish with scallions or chili sauce as you wish.

Notes

Serving Suggestions:
  • serve with steaming rice on the side for a simple and satisfying meal
  • serve with entrees like roast meats or whole fish

Nutrition

Nutrition Facts
Healthy Soba Noodle Stir Fry
Amount per Serving
Calories
213
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
11
g
Sodium
 
298
mg
13
%
Potassium
 
210
mg
6
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
1
g
2
%
Vitamin A
 
4175
IU
84
%
Vitamin C
 
14
mg
17
%
Calcium
 
38
mg
4
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.