When you're running low on time and just need a quick lunch or dinner, this is the perfect recipe. Boil some soba noodles and stir-fry with your favorite vegetables. I love to add broccolini and mushrooms, but feel free to use this recipe as a template and to explore different variations! Cabbage, bok choy, snow peas, and tofu are all great additions.
Makes 2 to 4 servings
Ingredients
200 g (7 oz) dried soba noodles
1/4 cup soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar
2 tbsp sesame oil
2 cloves garlic, minced
220 g (8 oz) broccolini, cut into 2” pieces
200 to 280 g (7 to 10 oz, about 2 cups) thinly sliced straw, shiitake, or other mushrooms
Water, for stir frying
Salt to taste
Instructions
Bring a pot of water to a boil. Add the dried soba noodles and cook according to the package directions, about 7 minutes. While they're boiling, make the sauce by combining soy sauce, rice vinegar, and brown sugar in a bowl. Set aside.
Drain the cooked noodles and rinse under cool water. Set aside.
Heat the sesame oil in a wok or skillet over high heat. Add the garlic, broccolini, and mushrooms and stir fry for about 2 minutes. Add a splash of water, about a 1/4 cup, and cover the wok or skillet. Let the vegetables steam for about 2 to 3 minutes. Uncover and continue stir frying until the water has evaporated.
Reduce the heat to medium-high. Add the sauce and cooked soba noodles into the wok. Stir fry until everything is heated up and mixed together.
Salt to taste, then serve and enjoy!
Notes:
Keep in mind that straw mushrooms will weigh more than shiitake or other types of mushrooms, even if the volume amount is the same.
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