Soba Noodle Stir Fry

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.

After the bok choy, edamame, ginger, and garlic are cooked through
The final product!

Soba Noodle Stir Fry

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 30 minutes


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

  1. 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.
  2. 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 add garlic and ginger until fragrant, and lastly add bok choy leaves until wilted. Set aside.
  3. 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.
  4. 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.

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