Stir-fry soba noodles with vegetables is one of the most delicious dishes of of Asian cuisine and just as popular as a tasty coconut curry. One may think it is a very complicated dish that requires much time to prep and cook.
Stir-fried soba noodles with vegetables are very simple to make and cook. Chopping the various vegetables may need a little time, but it will be much easier with a well-sharpened knife. Once chopping is out of the way, you are ready to go and cook a delicious meal!
You only need cabbage, soy sprouts, carrots, soy sauce, fish sauce, lemon or lime, chilli, garlic and ginger to create the most fragrant stir-fry.
Serves 2 people, prepping time 15 minutes, cooking time 10 minutes
- 180g soba noodles
- ½ white onion
- 1tbs fresh chopped ginger
- 1 clove of garlic
- 1 spring onion
- 1 fresh chilli
- 1 cup of soy sprouts
- ½ large carrot
- 1 cup of cabbage
- 1tbs soy sauce
- 1tbs fish sauce
- 1 lemon, juice and zest
- Sesame seeds
- Oil for cooking
1 – Cook the noodles in hot boiling water for a few minutes (follow the packaging instruction for cooking times). Drain and quickly rinse the noodles under cool water and set them aside in a colander.
2 – Add some oil to a hot frying pan and toss in chopped ginger, garlic, and sliced onion. If needed, add some boiling water to prevent the onion and garlic from burning. Add the vegetables: shredded cabbage, soy sprouts and julienne carrots. Finally, add the cooked and cooled noodles.
3 – Add soy sauce, fish sauce, lemon juice and zest and keep tossing and frying everything together. Serve in a bowl with fresh chilli, sliced spring onion and sesame seeds. Enjoy piping hot.
- To reduce prepping time, grate garlic and ginger with a large grater and keep the ginger skin on for flavour and fibre.
- If you cook extra and want to have it for lunch the day after, make it extra saucy with some boiling water and a dash of oil. This will prevent the noodle from becoming very sticky.