Soba Noodle Vegetable Stir Fry
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
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.
  • 2 servings soba noodles
Stir Fry Sauce (used to taste)
  • 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
Vegetable stir fry
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Now add mushrooms and chopped cabbage. Cook for a few minutes until they become tender.
  5. Now, add the cooked soba noodles and fresh basil leaves into the skillet.
  6. 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.
  7. Serve the soba noodle vegetable stir fry warm topped with sliced chili peppers for extra heat if desired.
Recipe by Cooking with a Wallflower at