vegetarian soba noodle stir-fry

vegetarian soba noodle stir fry

I found this recipe in my quest for “real” food. It’s vegetarian. It’s vegan. It’s “real”. It’s customizable. It’s filling. It’s delicious.

Substitute any of your favorite veggies for a dish that is all your own. I meant to add mushrooms and obviously that didn’t happen. I think a 1/2 of an onion would be good in this too. Change it up, see what you think. Let me know if you find a must-try winning combination.

Here’s what you’ll need:

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  • 8 ounces buckwheat soba noodles
  • 1 red bell pepper, seeded and thinly sliced
  • 1 cup shredded cabbage
  • 1 cup broccoli florets
  • 2 garlic cloves, minced
  • 4 teaspoons minced fresh ginger
  • 4 scallions, sliced thinly
  • ½ cup almond slivers
  • coconut oil (or extra-virgin olive oil)
  • crushed red pepper flakes (optional)

For the Almond Butter Sauce:

  • 3 tablespoons almond butter
  • 3 tablespoons water
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons soy sauce

Start by cooking the soba noodles per the package directions. Drain them, rinse with water and set aside.

While the noodles are boiling, using a large sauté pan or wok, heat a couple tablespoons of oil over medium-high heat. Add the veggies and sauté for about 5 minutes.

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Add the garlic and ginger and crushed red pepper (if using) and continue to cook for an additional 2 minutes or so, until the veggies reach your desired crispness.

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While the veggies are sauteing, make the almond butter sauce by whisking the almond butter and water until smooth. Once smooth, add the rice vinegar and soy sauce and whisk together until combined.  Turn the heat to low and add the noodles to the vegetables and stir in the almond butter sauce.

2013_vegetarian soba noodles_04 Remove from heat and serve with sliced almonds and crushed red pepper.

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Yum, right? On a semi-related note, if you don’t have a wok, get one. They are very inexpensive and you definitely need one. I got mine at TJ Maxx for $20 and The Wok Shop ships so you have no excuse not to get one!

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vegetarian soba noodle stir-fry

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

adapted from Brown Eyed Baker

Ingredients

  • 8 ounces buckwheat soba noodles
  • 1 red bell pepper, seeded and thinly sliced
  • 1 cup shredded cabbage
  • 1 cup broccoli florets
  • 2 garlic cloves, minced
  • 4 teaspoons minced fresh ginger
  • 4 scallions, sliced thinly
  • ½ cup almond slivers
  • Extra-virgin olive oil
  • Crushed red pepper flakes (optional)
  • For the Almond Butter Sauce:
  • 3 tablespoons almond butter
  • 3 tablespoons water
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons soy sauce

Instructions

  1. Start by cooking the soba noodles per the package directions. Drain them, rinse with water and set aside.
  2. While the noodles are boiling, using a large sauté pan or wok, heat a couple tablespoons of oil over medium-high heat. Add the veggies and sauté for about 5 minutes.
  3. Add the garlic and ginger and crushed red pepper (if using) and continue to cook for an additional 2 minutes or so, until the veggies reach your desired crispness.
  4. While the veggies are sauteing, make the almond butter sauce: whisk the almond butter and water until smooth. Add the rice vinegar and soy sauce and whisk together until combined.
  5. Turn the heat to low and add the noodles to the vegetables and stir in the almond butter sauce.
  6. Remove from heat and serve with sliced almonds and crushed red pepper.
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  1. my march menu | She's the Bross - May 1, 2013

    [...] vegetarian soba noodle stir fry | this vegan dish is easy to customize with your favorite vegetables and is hearty enough as a meal on its own [...]

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