A delicious hearty one-pot meal packed with vegetables, soba (buckwheat noodles), and dark rich sauce. This soba noodles stir fry is guaranteed to be better than the takeout! For the topping, this pickled daikon radish will taste amazing here!
A unique alternative to traditional noodles may just become your new ‘’30-minute meal’’ favorite.
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Ingredients For Soba Noodles
- Soba noodles - you want them to be al dente, follow the packaging instructions but cook for a few minutes less. It is very easy to overcook them so that they become too soft, you don’t want that. It’s better to undercook them slightly as they will cook more later in the sauce.
- Honey/maple syrup - any plant-based sweet syrup will work, don't use honey if you're vegan.
- Oil for cooking - canola or grapeseed is best as they have high cooking point.
- Fish sauce - simply omit for vegan/vegetarian option or add more soy sauce.
How To Make Soba Noodles Stir Fry
Sauce - whisk and combine all the sauce ingredients in a bowl or measuring cup. Set aside.
Soba noodles - Cook noodles with salt as per packaging instructions. I usually add them to salted boiling water, reduce the heat to medium and cook for 5 minutes.
Remove from water and rinse under cold water to stop the cooking process. Add a little bit of vegetable oil and toss. Set aside.
To assemble the soba noodles Stir fry - Heat up a bit of vegetable oil in a wok or regular medium pan (high heat). Add onion, cook for few minutes and follow with ginger and garlic.
Fry for couple of seconds until fragrant. Add mushrooms and carrot (a bit later, after few minutes). Season with salt and pepper. Stir fry in total about 3-5 minutes or until mushrooms become golden brown. Reduce the heat to medium, stir in the noodles and pour over the sauce along with noodle-cooking water.
Toss to combine and stir fry for 2 minutes. Remove from heat and serve immediately.
Garnish with more sesame seeds, pickled daikon radish, edamame (I simply thawed my frozen edamame until room temperature and added to the noodles later, alternatively you can add them together with carrot), fresh chili pieces (remove the seeds prior), chopped spring onion/scallions.
Top Tips
- Sesame seeds - for better results use toasted! It only takes 2-3 minutes: In a dry skillet without any oil, add sesame seeds and toast them over medium heat for 2-3 minutes constantly stirring. Don’t leave them without supervision, they will burn very fast.
- Sesame oil - like with the sesame seeds, flavors will come out even more if the oil is toasted. Pour cold-pressed sesame oil into a heated (but not very high heat) pan. Rotate the pan from side to side and keep the oil moving at all times to prevent burning. The toasted oil is ready when it becomes golden brown with a nutty scent. The oil is ready to use.
- Soba noodles substitute - Soba noodles are made out of buckwheat so it is difficult to find similar but other gluten-free noodles will work great in this stir fry too. Check out my Chicken Lo Mein recipe for a more in-depth explanation of different noodles but here are a few: rice noodles, tapioca, quinoa noodles, gluten-free spaghetti, shirataki noodles.
- Edamame and green onion can be added at the end of the cooking process along with carrots to bring more flavor. I just like to add them in the end as a garnish or stir in noodles later.
- Eggs - Sometimes I also add an egg or two instead of a meat option (add this after the carrot and fry stirring until done).
- Red pepper flakes - optional, if you like a little heat in your food go for it and even add some freshly sliced chili or jalapeno on top for garnish as I did!
- Salmon and soba noodles - another great ingredient that works well with soba noodles is salmon. Cook, it separately either steam it, bake in the oven or simply cook diced salmon on the stovetop. You can find instructions on how to bake easy salmon fillet in this Salmon Salad recipe.
Easy Asian Meals
- Chicken Lo Mein Recipe
- Easy Low Carb Keto Lettuce Wraps
- Oriental Coleslaw
- Napa Cabbage Stir Fry
- Thai Red Curry Chicken Noodles
- Tofu Veggie Stir Fry
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Recipe
Stir Fry Soba Noodles
INGREDIENTS
Sauce
- 3 tablespoon gluten free soy sauce or tamari or coconut aminos
- 2 tablespoon rice wine vinegar
- 2 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds
- 2 teaspoon honey or maple syrup*
- 1 teaspoon fish sauce**
- ¼ teaspoon red pepper flakes
Noodles
- 8 oz soba noodles, 100% made from buckwheat
Stir Fry Vegetables
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 medium carrot, julienned
- 1 medium yellow/brown onion
- 13-14 oz white button/champignon mushrooms
- 2-3 tablespoon soba noodles cooking water
- Vegetable oil for cooking, as needed
INSTRUCTIONS
- Sauce - whisk and combine all the sauce ingredients in a bowl or measuring cup. Set aside.
- Soba noodles - Cook noodles as per packaging instructions. I usually add them to salted boiling water, reduce the heat to medium and cook for 5 minutes. Remove from water and rinse under cold water to stop the cooking process. Add a little bit of vegetable oil and toss. Set aside.
- Stir fry - Heat up a bit of vegetable oil in a wok or regular medium pan (high heat). Add onion, cook for few minutes and follow with ginger and garlic.
- Fry for couple seconds until fragrant. Add mushrooms and carrot (a bit later, after few minutes). Stir fry in total about 3-5 minutes or until mushrooms become golden brown.
- Reduce the heat to medium, stir in the noodles and pour over the sauce. Toss to combine and stir fry for 2 minutes. Remove from heat and serve immediately.
- Garnish with more sesame seeds, edamame (i simply thawed my frozen edamame until room temperature and added to the noodles later, alternatively you can add them together with carrot), fresh chili pieces (remove the seeds prior), chopped spring onion/scallions.
VIDEO
NOTES
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Julia
Soba noodles with vegetables and sauce taste even better than your traditional noodles.
Tsi Harter
Happy New Year! One cup buckwheat flour, one/third cup starch, mix well, add water or eggs to make a dough. Raw dough will break easily, so use a spatula to move into gently boiling water. We do not use salt because unused cooking water is a high-power fertilizer. Noodles can be drained to use as is or fried. Rice for noodles is cooked and put thru a wet grinder. it's fermented as sourdough and mixed with starch cooked. niio