Soba noodle tossed with veggies and a sweet and savory sauce. This soba noodle vegetable stir fry is simple, delicious, and a great option for a weeknight dinner.
Happy Sunday!!
I hope you had a fantastic weekend. Mine was packed full of chores and errands. But today! I’m super excited because I get to see one of my best friends. I haven’t seen her since the weekend before the lockdown last March when we got together to celebrate my birthday.
But phone calls and texts are just NOT the same as seeing each other in person. And since we’ve both have been vaccinated for months now and cases have gone down, we figured that we could get together and catch up over…. you guessed it, food.
So that’s what I’ll be up to today.
In the mean time, I’m leaving you with soba noodle vegetable stir fry.
If I were to pick rice or noodles for dinner, it’ll most likely end up being noodles. I love the various textures and the versatility of it. There are so many different types of noodles and they can be served in so many ways. My boyfriend will disagree with me. He’ll almost always be on team rice. lol. What would you prefer?
For this dish, I used soba noodle because it’s easy to cook and I had it on hand. But you can easily substitute other noodles. Just cook them according to the directions on the packaging.
In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, sugar, and fish sauce. Note: dark soy sauce and regular soy sauce are different. Dark soy sauce is thicker and sweeter than regular soy sauce and gives the noodles their color.
In a medium sized skillet, add a little bit of oil and allow it to heat for a minute. Once the oil has heated, add garlic. Cook until the garlic becomes golden brown and aromatic. Add onions and cook until the onions have softened.
Now add mushrooms and chopped cabbage. Cook for a few minutes until they become tender.
Now, add the cooked soba noodles and fresh basil into the skillet. Toss until combined.
Drizzle the mixed sauce over the noodles to taste. You don’t have to use all the sauce. It could be a little too salty if you use all of it. Toss until the noodles are coated with the sauce.
Serve the soba noodle vegetable stir fry warm topped with sliced chili peppers for extra heat if desired.
Enjoy!!
- 2 servings soba noodles
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 ½ tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 ½ teaspoon granulated sugar
- ¼ teaspoon sesame oil
- 1 teaspoon water
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- ¼ onion
- 1½ cups mushrooms
- 1 ½ cups finely chopped cabbage
- 2 sprigs basil leaves
- Thai chili
- In a medium sized pot, bring water to a boil and cook the soba noodles according to the directions on the packaging. Once the soba noodles are cooked. Drain the noodles, run through cold water, and set aside for now.
- In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, sugar, fish sauce, sesame oil, and water. Note: dark soy sauce and regular soy sauce are different. Dark soy sauce is thicker and sweeter than regular soy sauce and gives the noodles their color.
- In a medium sized skillet, add a little bit of oil and allow it to heat for a minute. Once the oil has heated, add garlic. Cook until the garlic becomes golden brown and aromatic. Add onions and cook until the onions have softened.
- Now add mushrooms and chopped cabbage. Cook for a few minutes until they become tender.
- Now, add the cooked soba noodles and fresh basil leaves into the skillet.
- Drizzle the mixed sauce over the noodles to taste. You don’t have to use all the sauce. It could be a little too salty if you use all of it. Toss the noodles until they are evenly coated.
- Serve the soba noodle vegetable stir fry warm topped with sliced chili peppers for extra heat if desired.
Thanks for the easy sauce and the idea.I didn’t have the dark soya sauce but it was still good. I added a couple tablespoons of peanut butter and some grated ginger and a little more water and used veggies I had, cauliflower, broccoli, carrots, celery, mushrooms, onion and served on linguine. Was excellent.
Scrumptious.