One Pot Soba Noodles with Vegetables
One Pot Soba Noodles with Vegetables
A refreshing and healthy dish featuring buckwheat soba noodles tossed with a colorful mix of vegetables and a simple soy-based sauce. Perfect for a quick weeknight meal.
Nutrition
Calories: 300cal
Carbohydrate: 45g
Protein: 10g
Fat: 10g
Cholesterol: – -mg
Sodium: 600mg
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
4 Servings
Ingredients
- 8 ounces soba noodles
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 small carrot, julienned
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon ginger, freshly grated
- 2 green onions, sliced
- Sesame seeds, for garnish
Instructions
- Fill a large pot with water and bring it to a boil. Add the soba noodles and cook according to the package instructions, usually 7-8 minutes. Drain and rinse the noodles under cold water to stop the cooking and remove excess starch.
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the pan.
- Add the garlic and ginger to the skillet and stir-fry for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Add the sliced red bell pepper, julienned carrot, and broccoli florets to the pan. Stir-fry the vegetables for 4-5 minutes, or until they are tender-crisp.
- In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil.
- Add the cooked soba noodles to the skillet with the vegetables. Pour the sauce over the noodles and vegetables, then gently toss everything together until well combined and heated through.
- Remove the skillet from heat. Sprinkle with sliced green onions and sesame seeds before serving.
- Tip: Be sure to rinse the soba noodles thoroughly in cold water after cooking to prevent them from becoming gummy.
- Tip: You can add other vegetables like snap peas or mushrooms for additional flavors and textures.