soba noodle recipe

It doesn&#x27;t get much simpler than this Soba Noodle Stir Fry recipe! For nights when even looking through a take-out menu seems like too much work, use up some leftover veggies to make this vegetable soba noodle stir fry. 

Simple Soba Noodle Stir Fry

soy sauce

mushroom (or vegetable) broth

rice vinegar

sriracha

brown sugar

dry soba noodles

vegetable oil

lb sliced brown mushrooms

broccoli florets

sliced bell pepper

edamame beans (fresh

scallions,

garlic

sesame seeds

Prepare the sauce by whisking together the soy...

Prepare the sauce by whisking together the soy sauce, mushroom broth, rice vinegar, sriracha, and brown sugar in a small bowl. Set aside.

Cook the noodles al dente according to package...

Cook the noodles al dente according to package directions. Drain and rinse with cold water. Set aside.

Heat the vegetable oil in a large skillet...

Heat the vegetable oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the mushrooms in a single layer and brown for 1-2 minutes per side. Remove from pan and set aside.

Add the broccoli to the pan and saute...

Add the broccoli to the pan and saute for 3-4 minutes, until tender-crisp. Add the bell peppers, shelled edamame, and scallion. Stir fry for another 1-2 minutes, until bell peppers have softened.

Add the garlic, sauce, and noodles to the...

Add the garlic, sauce, and noodles to the pan. Use tongs to toss the noodles and coat the vegetables in sauce. Allow the sauce to bubble up and thicken for 60 seconds. Turn off the heat, garnish with sesame seeds, and serve hot.

A simple and easy 30-minute soba noodle soup prepared with mushrooms, noodles, and greens.&nbsp;

Easy Soba Noodle Soup Recipe

olive oil

button mushrooms, sliced

garlic,

ginger

vegetable broth

soba noodles (you can also use whole wheat spaghetti)

carrots, shredded,

scallions, thinly sliced, for garnish

eggs,

sesame seeds,

Heat olive oil in a stock pot over medium heat.

Add sliced mushrooms and cook for 4 minutes.

Stir in garlic and ginger; continue to cook for 1 minute or until fragrant.

Add soy sauce and stir; cook for 3 minutes or until mushrooms are soft.

Stir in vegetable broth and bring to a boil.

Add noodles and greens;&nbsp;cook until the noodles are tender, about 5 to 6 minutes.

Remove from heat and ladle into soup bowls.

Garnish with shredded carrots, scallions, hard boiled eggs, and toasted sesame seeds.

Serve.

Chewy soba noodles get tossed in a rich, savory almond butter and lime sauce to make these rich and delicious Vegan Almond Butter Soba Noodles with Tofu.

Vegan Almond Butter Soba Noodles

tofu

salt and pepper

(or more) soba noodles*

frozen stir-fry vegetables**

garnishes: sliced green onion, sesame seeds, red pepper flakes

almond butter

reduced-sodium tamari or soy sauce

lime juice

maple syrup

garlic, pressed

water

red pepper flakes

Bring a pot of water to a boil....

Bring a pot of water to a boil. This will be used to cook the noodles later

Heat a large, non-stick frypan over medium heat...

Heat a large, non-stick frypan over medium heat and coat the bottom with cooking spray or oil.

If using tofu, drain the block of tofu...

If using tofu, drain the block of tofu and press out as much excess liquid as possible. Cut the block into 1/4-inch thin strips and then cut the strips into bite-sized pieces. Place the cut tofu in a single layer on the hot frypan, sprinkle with salt and pepper, and cook on one side until golden brown. Flip the tofu over, sprinkle the second side with more salt and pepper and continue to cook until the second side is golden brown. Watch the tofu carefully to make sure it doesn't burn.

While the tofu is browning, mix all of...

While the tofu is browning, mix all of the almond butter sauce ingredients (except for the water) together until smooth. Add in two tablespoons of water and mix well. Add in more water if you desire a runnier consistency. The sauce will thicken the longer it sits.

Once the tofu has browned on both sides,...

Once the tofu has browned on both sides, remove it to a plate and set aside.

Spray the same frypan with more cooking spray...

Spray the same frypan with more cooking spray or coat the bottom with a little more oil and add in your frozen or leftover vegetables. Stir the vegetables occasionally and allow them to cook through.

While the vegetables are cooking, and the soba...

While the vegetables are cooking, and the soba noodles to the pot of boiling water and cook according to the package directions. Once cooked through, drain the water and rinse the noodles with cold water.

To serve, place some noodles, sautéed tofu and...

To serve, place some noodles, sautéed tofu and vegetables into a bowl and top with the almond butter sauce, green onion, sesame seeds and red pepper flakes for kick.

Enjoy immediately!

This sesame garlic soba noodles and spinach stir fry with sweet and lemony coconut-lime tofu is perfect to start meatless Monday fit and healthy. In just 15 minutes from kitchen to dinner tables, this quick dinner can fit in any schedule!&nbsp;In my family, not just dinner, this vegan noodle bowl is also for lunch (often). Buckwheat soba noodles soak-in flavor of soy sauce, fresh garlic, ginger, chili, and nutty sesame oil... making them a perfect Asian style noddle-stir-fry. Really, you won't believe, how few simple pantry ingredients transform humble noodles to a take-out style meal....only healthier.I love buckwheat noodles because cook in just 3-4 minutes (oh yes, you reading correct, only 3-4 minutes) and are not heavy like other wheat or egg-based Asian noodles. Where quick cooking promise make me reach for buckwheat soba instead of any other noodles.... their delicious texture make me look forward to devour this noodle bowl.&nbsp;<img alt="Buckwheat Soba Noodles with garlicky spinach and coconut lime tofu | chefdehome.com " src="https://media.chefdehome.com/750/0/0/soba-noodle-bowl/buckwheat-soba-noodles-with-spinach-coconut-lime-tofu-chefdehome-6.jpg" />To cook the soba noodles, I always use unsalted water. I start by heating water in a shallow pan (mostly). Why shallow? Well, just because water boils quickly in shallow pan and soba noodles only need 3-4 minutes cooking. By the time water is in state to boil over, noodles are already ready to drain. For stir-fries, I drain the noodles and add'em directly to stir-fry before adding the sauce. Adding sauce on top of noodles help'em absorb a lots of flavor from the sauce. If I add sauce before adding noodles, often tangled parts of noodles remain unseasoned and do not taste flavorful. From sauce I mean, Asian noodle sauces, like mix of soy sauce, chili, lime juice, and sesame oil in this recipe.There something in combination of simple soy, ginger and garlic with hint of chili and lime which is hard to resist. Sesame oil, is like cherry on the top, brings everything together. My idea is, if you ever in hurry and don't know what to cook for dinner. Trust on these 6 ingredients with soba noodles or any Asian noodle of your choice and your family will ask for 2 servings. :) (make a bigger batch!)One day I will have so many variations of sesame chili soba noodles recipes on my blog that it will hard to pick a favorite. <img alt="Vegan Meatless Monday Dinner of delicious and healthy Soba Noodles stir fry with spinach and coconut lime tofu | chefdehome.com " src="https://media.chefdehome.com/750/0/0/soba-noodle-bowl/buckwheat-soba-noodles-with-spinach-coconut-lime-tofu-chefdehome-4.jpg" />Today's recipe is my favorite for one more reason: &nbsp;Sweet and Lemony Coconut-Lime Tofu!For the record, whenever, I saute coconut-lime tofu for these noodles stir-fry, half of it is gone before I serve it. I must mention, coconut-lime tofu can be a great snack on it's own. &nbsp;If you never got chance to try coconut and lime together, I highly recommend trying this tofu. &nbsp;&nbsp;Now, imagine a bowl of warm and lite soba noodles and garlicky spinach stir-fry with nutty sesame oil aroma and sweet-n-sour coconut-lime tofu to dig-in?! Who will say "no" to this homemade dinner?! Saving you from ordering take-out, spending money first day of the week, and yet enjoying healthy dinner are some of the pure bonuses!Speaking of healthy, let's look at the diet-information for this meatless dinner:1. Gluten Free - These noodles can be are gluten free. Just use gluten free tamari soy sauce instead of regular and make sure to buy buckwheat soba noodles without wheat content or use rice noodles. 2. Vegan - This meatless noodle bowl is vegan. Not even a touch of diary or no animal-product in this meal. Read ingredients on chili paste to look for no anchovies or no fish sauce. If in doubt, use minced thai chili instead. Other than vegan, this delicious noodle bowl has good serving of calcium from spinach and protein from tofu.<img alt="Vegan Meatless Monday Dinner with Soba Noodles bowl loaded healthy spinach and sweet and sour coconut lime tofu | chefdehome.com " src="https://media.chefdehome.com/750/0/0/c/soba-noodle-bowl/buckwheat-soba-noodles-with-spinach-coconut-lime-tofu-chefdehome-7a.jpg" />Hoping these noodles will make to your dinner table tonight! :) Wish you a wonderful day ahead!Cheers! -Savita

Buckwheat Soba Noodles with Coconut-Lime Tofu 

0.4 lbs Buckwheat Soba Noodles, 5-6 ounce

lbs Spinach

Garlic, cloves, small minced

Ginger, grated,

tbsp Thai Red Chili,

tbsp Sesame Oil

tsp Sesame Seeds, toasted, divided

lbs Tofu, firm, pressed

Cup Coconut milk

tbsp Lime, juice

Sugar

Canola Oil

Salt

Ready the ingredients. Also, drain and press tofu in paper towel with weight on top for 10 minutes. In meantime, in a medium bowl, mix coconut milk, lime juice, sugar, and 1/4 tsp salt. Mix well. Slice pressed tofu into small cubes, add to marinade, coat well and set aside. 

To cook soba noodles -  Soba noodles cook very fast.  Boil water a shallow or deep pan, add noodles (don't add salt) and cook for 3-4 minutes.

Heat a wok, add a tbsp oil. Add marinated tofu (drain excess coconut marinade), and fry until light brown from all sides. (3-4 minutes)(If you don't have wok, a non-stick pan works perfect for tofu.) Add ginger, garlic and spinach and saute for more 2 minutes. Kill the heat..

Add drained noodles to the pan with soy sauce, sesame oil, half sesame seeds, lime juice, and chili paste (or thai chili or both as per spicy you like). 

Toss well. Adjust salt (if needed). Sprinkle remaining sesame seeds on top. Serve with lime wedges on the side.

Jade Noodles- vegan soba noodles, loaded with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable. | www.feastingathome.com

Jade Noodles (Vegan soba noodles) 

dry noodles- soba noodles, linguini, rice noodles

asparagus

snow peas

edamame (shelled)

baked tofu

baby spinach- 4 ounces, more to taste

scallions- sliced

Optional garnishes -toasted sesame seeds, avocado, cilantro, sprouts

salt

tablespoon olive oil

sesame oil

rice wine vinegar

brown sugar (or coconut sugar

chili sauce

garlic-

Bring a large pot of salted water to boil for the pasta and cook pasta according to directions.

Make the Sesame Ginger dressing by stirring the ingredients together in a medium bowl.

During the last couple minutes of cooking the pasta, add any veggies that need a quick blanching directly into the boiling pasta water (broccolini, asparagus, green beans snow peas, edamame) for 1-2 minutes, until they turn bright green-do not overcook!  Drain well and place in a large bowl.

Pour dressing over top and add tofu (or chicken) and baby spinach, a handful at a time, tossing everything together well.  Toss in the scallions. Taste, adjust salt and heat ( add more chili paste if you want).

Serve in bowls with optional garnishes. This can be served warm or chilled.

Loved this recipe! I used broccolini, snap beans and edamame and the whole family (including two teens) really liked it and everyone went back for seconds.

The only modification I made was to use toasted sesame oil (vs sesame oil) because that is what I had on hand and I added toasted black sesame seeds since I thought the black would be pretty against the vibrant greens.

Oh my goodness this recipe is delightful!! I used edamame, asparagus, snow peas, tofu, and spinach. The dressing is so simple and light bodied but adds an amazing layer to this dish! I also roasted the asparagus with the tofu. Thanks for this recipe, I'll be adding into my rotation to do regularly! :)

Love this clean and yummy meal. Divine sauce! I subbed a couple of ingredients and it was still amazing 😃

Lovely, filling dinner; so yummy. Added a roasted green cabbage to the mix as we were out of some of the other veggies. I will be using the dressing on tons of meals; it's a new staple!

I think this might be my fifth Feasting at Home recipe for the weekend alone.

Easy, really enjoyed this recipe, added avocado and black  sesame seeds.I ran out of sesame oil so made some rather thin tahini and mixed with the sauce worked really well.

Omg the second I ate one bite I couldn’t believe it. Better than any restaurant I’ve ever had I’m so freaking impressed. I’ve never left a review on a recipe........10/10

This was absolutely delicious!!! Thanks for the tip about blanching the veg with the pasta water. Makes it so quick and easy.

https://content.jwplatform.com/videos/jOruEX6D.mp4

Watch how to make Jade Noodles! Vegan, Asian-style soba noodles loaded up with fresh seasonal veggies and a delicious Sesame Dressing. Can be served warm or chilled! Gluten-free adaptable.

Jade Noodles!

How to make essential kake soba (soba noodle soup) with homemade broth.

Kake Soba (New Year’s Eve Soba Noodle Soup)

soba noodles

(2 cups) dashi

milliliters (4 tsp) dark soy sauce

milliliters (4 tsp) light soy sauce

milliliters (3 1/2 tbsp) mirin

milliliters (1 tsp) sake

spring onion shoots (hosonegi) cut into 5cm pieces

Shichimi togarashi (Japanese chili powder) to garnish

Cook the soba noodles according to the packaging.

Add the dashi, dark soy sauce, light soy sauce, mirin and sake to a separate saucepan and bring to a boil.

Once boiling, lower to a simmer and add the spring onion. Allow to simmer for 2-3 minutes.

Divide the cooked soba into serving bowls and pour the broth over the top.

Place the cooked spring onion on top of each bowl.

Sprinkle shichimi (optional) or your choice of additional toppings (see in post).

Spicy peanut noodles are an easy dinner that&#39;s packed with nutrition along with some plant-based protein. The flavorful peanut sauce is a cinch to throw together! Toss it all together and you&#39;ve got a stellar weeknight dinner!

Spicy Peanut Soba Noodles with Veggies

mushrooms

green onions (minced,

carrot

sweet bell pepper

baby bok choy

edamame (beans, removed from pod)

gluten-free soba noodles (4 servings)

butter oil

Tablespoon ginger (grated from fresh)

garlic (grated from fresh)

Tablespoons rice vinegar (unsweetened, or apple cider vinegar)

Tablespoon sesame oil (toasted preferred)

2-3 Tablespoons tamari (or soy sauce)

red pepper flakes (more to taste, can sub with Sriracha if desired)

water (as needed, to thin sauce)

Green parts of 2-3 green onions

peanuts (chopped

black and white sesame seeds

lime wedges

Prepare the vegetables: slice the shiitake mushrooms. Mince the garlic, mince the green onions, setting aside the green parts for garnish. Finely cut the carrot using a julienne peeler, mandolin, or shredded. Finely slice the bell pepper. Roughly chop the bok choy.

Chop or crush peanuts and set aside.

Prep the Vegetables

Warm the oil over medium heat in a large skillet or wok. Add the mushrooms in a mostly even layer and stir fry for 3-4 minutes, until they have developed color. (Do NOT add salt here.)

Add the white part of the green onion, the minced garlic, the julienned carrots, and a pinch of salt. Stir-fry for 2-3 minutes.

Add the sliced bell peppers and the chopped bok choy and cook just until slightly soft and wilted, 2-3 minutes.

Cook the Vegetables

Make the sauce: whisk sauce ingredients, except tamari/soy sauce and water together in a bowl. Add tamari and water as needed for desired consistency and flavor. I use all 3 Tablespoons of tamari and 2-3 Tablespoons of water. It will be very thick before adding the water. Set aside.

Make the Sauce

Pour frozen edamame into a heat-safe dish. Bring a large pot of water to boil. Scoop out 1-2 cups of water and pour over the edamame to thaw (drain after 3 minutes).

Then add the soba noodles to the boiling water. Cook for about 1 minute less than the time recommended on the package (about 4-5 minutes) or until cooked but al dente. Immediately drain and rinse with cold water. Optionally, you can drizzle with sesame oil (or other oil) to help prevent it from sticking, but GF soba is very sticky, no matter what you do!

Soba Noodles and Edamame

Add all ingredients to a large bowl and stir well to combine, reserving some of the sauce for topping if desired. Feel free to add a little more oil or water to help loosen the sauce and/or the sticky soba noodles as you mix.

Divide among 4 bowls and top with green onion tops, sesame seeds, and chopped peanuts. Serve each with a lime wedge to really brighten the flavor!

Assemble the Salad

Warm sesame soba noodles tossed in a Korean-style sesame soy sauce with green onion. Cozy, nutty, and ready in 15 minutes.

Warm Sesame Soba Noodles (Korean-Style)

(80 ml) soy sauce

tbsp (45 ml) sesame oil

tbsp (30 ml) rice vinegar

tbsp (15 ml) brown sugar or honey

ginger paste

tsp (2.5 ml) black pepper

oz (285 g) buckwheat (soba) noodles

tbsp (15 m) oil

green onion (finely chopped)

tbsp (15 g) toasted sesame seeds

(25 g) crumbled roasted seaweed (optional)

Mix soy sauce, sesame oil, vinegar, brown sugar, ginger, pepper in a mixing bowl; set aside. Chop green onion finely.

Cook your soba noodles according to the package directions (usually 3-4 minutes) When the water comes to a full boil, pour a little bit of cold water to calm the water down. Add more water as it boils up again. Rinse the noodles under cold running water to cool completely. Drain the noodles and set aside.

Heat the oil in a wok or skillet and saute half of the green onion for 30 seconds. Add the sauce and bring to boil and thicken for 15 seconds.

Add the noodles and the remaining green onion and toss through. Sprinkle with sesame seeds and crumbled seaweed (if using) on top. Serve with fried dumplings, tofu, or grilled shrimp for a complete meal.

Oh WOW....I can't recall having soba noodles tasting this good before. So, before making the whole 10 oz. pack I halved it, just in case I didn't like, but I made all the sauce. My idea is to have this as a cold soba to snack on as I graze the daytime fridge. Good snacks being better than 'bad' snacks IMO. Anyways, a winner for sure! Delicious noodles for slurping anytime &amp; very good cold. IMO could use a squirt of Siracha or garlic chili paste but that's an easy fix. Thanks Holly for tempting me with a new noodle dish that I'll keep handy and was easy to do.

Top 8 soba noodle recipe recipes from across the web

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Simple Soba Noodle Stir Fry

Easy Soba Noodle Soup Recipe

Vegan Almond Butter Soba Noodles

Buckwheat Soba Noodles with Coconut...

Jade Noodles (Vegan soba noodles)

Kake Soba (New Year’s Eve Soba Nood...

Spicy Peanut Soba Noodles with Vegg...

Warm Sesame Soba Noodles (Korean-St...

Top 8 soba noodle recipe recipes from across the web

The most viewed soba noodle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Soba Noodle Stir Fry

Easy Soba Noodle Soup Recipe

Vegan Almond Butter Soba Noodles

Buckwheat Soba Noodles with Coconut...

Jade Noodles (Vegan soba noodles)

Kake Soba (New Year’s Eve Soba Nood...

Spicy Peanut Soba Noodles with Vegg...

Warm Sesame Soba Noodles (Korean-St...

The most viewed soba noodle recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine