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Veggie Soba Noodle Stir Fry

Course Dinner, Lunch
Keyword Dairy Free, Egg Free, Gluten Free
Total Time 30 minutes
Servings 4

Ingredients

Stir Fry

  • 1 8-ounce package Gluten-free buckwheat soba noodles
  • 2 tbsp Toasted sesame oil
  • 1/2 pound Mushrooms, sliced
  • 2 cups Broccoli florets
  • 1 cup Shredded carrots
  • 1 medium Red bell pepper
  • 3/4 cup Shelled edamame
  • 1/4 cup Cilantro, chopped
  • 1 tbsp Toasted sesame seeds
  • For serving: Green onion, sesame seeds, and chilies (optional)

Stir Fry Sauce

  • 1/4 cup Coconut aminos or gluten-free tamari
  • 2 tbsp Rice vinegar
  • 1 tsp Toasted sesame oil
  • 1 tbsp Maple syrup or honey (optional)
  • 1-2 tsp Hot sauce (optional)

Instructions

  1. Chop all the veggies, cilantro, and green onions.

  2. Wish together all the stir fry sauce ingredients.

  3. Bring a large pot of water to boil and cook soba noodles according to package instructions. (Don't salt the water as it can change the texture of the noodles). Leave them slightly undercooked since you’ll be cooking them once more in a pan with the stir fry sauce. Drain and rinse thoroughly with cold water.

  4. Heat the toasted sesame oil over medium heat in a large skillet or a wok. Cook the mushrooms, broccoli, red pepper, and carrots until tender. Reduce heat to low.

  5. Add the stir fry sauce to the skillet and scrape up any brown bits from the bottom of the pan. Add rinsed soba noodles along with edamame, cilantro, and 1 tablespoon sesame seeds.

  6. Toss together, continuing to cook until the sauce has mostly evaporated, and everything is nice and hot – about 2-3 minutes.

  7. Serve and top with green onions, chilies, and extra sesame seeds.