For a quick, vegetable-forward meal, look no further than a soba noodle stir fry. Here, I cook three delicious vegetables, broccoli, zucchini, and bok choy, to make a Japanese-inspired noodle dish.
Soba Noodle Stir Fry
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
1 head broccoli
2 small zucchini
2 tbsp vegetable oil
3 baby bok choy, cut and separate leaves from stem
1 cup edamame
2 garlic cloves, minced
1 inch ginger piece, chopped finely
300g soba noodles
1/4 cup soy sauce
1/8 cup honey
1 tbsp white vinegar
1/2 tsp chili flakes
1 tbsp cornstarch
3/4 cup water
How to Make It
- Preheat oven to 375°F. Cut broccoli and zucchini, coat with oil, and place on a baking sheet. Bake for 30 minutes until browned, flipping occasionally.
- Heat 2 tbsp of oil in a medium skillet to medium heat. Add the bok choy stem to skillet until softened. Add edamame for 2 minutes, then dd garlic and ginger until fragrant, and lastly add bok choy leaves until wilted. Set aside.
- Boil a pot of water for the soba noodles. Cook for 2 minutes less than packet instructions. Rinse and drain thoroughly in cold water. Set aside.
- Make the sauce by adding soy sauce, honey, vinegar, chili flakes, cornstarch, and water. Add sauce in pot on medium-low heat with cooked soba noodles. Add vegetables from oven and skillet. Cook until sauce reduces, about 5 minutes.
