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Easy & Quick Soba Noodles. Start to finish 20 minutes recipe. Healthy, delicious, and so colorful. These gluten-free, vegan soba noodles are perfect with crunchy veggies and my simple stir-fry sauce. Sprinkle some toasted sesame seeds over the dish and enjoy any time. Ideal for lunch boxes.
I love the clean and addictive flavor of these easy & quick soba noodles. They are crunchy and comforting with the most pretty colors.
What are the Soba Noodles?
Soba Noodles are made of buckwheat. They are gluten-free and relatively healthy. Including them in any of the dishes makes the dish quite nutritious. Primarily we use them with lots of vegetables or proteins.
This soba noodles recipe is relatively quick and comes together in under twenty minutes. You can choose the vegetables of your choice. Chopping all the vegetables thin and choosing all the crunchy vegetables is essential for this recipe.
Can we serve these noodles cold?
Absolutely. Even if you have them at room temperature, these noodles' taste remains unchanged. That makes this dish ideal for lunch boxes or meal planning.
What are the Ingredients used?
Soba Noodles- I have used organic soba noodles from my Asian noodles.
Vegetables- I have used red Peppers, green peppers, carrots, scallion, and bok choy. You can always choose your choice of vegetables.
Aromatics- Garlic and fresh jalapenos are used in this recipe.
Sauce Mix- Dark Soy sauce,gochugaru or red pepper flakes, sesame oil, and white or brown sesame seeds.
A little bit of cooking oil, salt, and crushed black pepper.
How to cook the Soba Noodles?
Cook according to the package instruction, or if you have no cooking instructions on the pack, just like my pack, then I am here to help,
Boil water and cook the soba noodles till al dente. Do not use salt like pasta. Soba noodles get tough, and the texture is ruined.
After removing them from the boiling water, wash the noodles under cold water until you don't see the water clean. Let it drain over a sieve.
Chopping of Vegetables-
Chop all the vegetables into long thin strips. The similarity between vegetable pieces helps them in cooking fast and at the same time. I love how quick they are to cook. I even sliced my bok choy in long strips. Not very thin, though.
Toast the sesame seeds properly and mix all the sauce in a bowl or small jar. Whisk everything to make a delicious soba noodle stir fry.
You can have them hot or cold ( room temp). My younger one loves taking them to school. I like to add tofu or paneer pieces with the noodles for protein.
Any other nonveg proteins can be added to the recipe. This will make the dish a complete meal.
You May Want To Check out My Other Popular Noodles Recipes.
Vegan Thai Drunken Noodles(Pad Kee Mao)
Easy & Quick Soba Noodles
- 6 Oz Soba Noodles
- 1 Tbsp Cooking oil
- ⅓ Cup Green Pepper (thin strips)
- ⅓ Cup Red Pepper (Thin Strips)
- ¼ Cup Scallion
- 1 Medium Bok choy sliced
- 3 Cloves Minced Garlic
- ⅓ Cup Sliced carrot strips
- ½ Small Jalapeno slice
- 2 Tbsp Toasted sesame seeds
- 2 Tbsp Dark Soy Sauce
- 1 Tsp Gochugaru
- 1 Tbsp Sesame Oil
- Salt to taste
- Cook Noodles according to the package instruction.
- Chop all the veggies into long thin strips.
- Whisk the sauce mix together.
- Take a pan and heat cooking oil in it,
- When its hot add garlic and all the crunchy vegetables and stir them for one minute to cook.Make sure they have crunch left.If needed you can sprinkle salt and crushed pepper according to your taste.
- Add noodles and stir fry to mix them with vegetables .
- Pour the sauce mix over the noodles into the pan.
- Mix everything till noodles and vegetables are coated with sauce.
- Garnish with sesame seeds.
- Serve them hot or cold(room temp).
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