It doesn’t get much simpler than this Soba Noodle Stir Fry recipe! All you need is 30 minutes, soba noodles, vegetables, and a scrumptious sauce and you have a savory umami dish at your fingertips!
This recipe is packed with freshness and flavor all combined together in one dish!
You may be wondering what are Soba Noodles and what makes Soba Noodles different compared to regular noodles? Well, they are made from buckwheat flour which is LOADED with protein, so they have this wonderful nutty and earthy bite to them when cooked which is why I love them in both my Soba and Sweet Potato Noodle Bowls and this recipe.
Table of Contents
Why we love this recipe
- This recipe is not your average stir fry. Just like my Sesame Orange Tofu Stir Fry this recipe is fun and different and yet easy to throw together.
- Freshness from vegetables that are packed into the recipe.
- Similar to my Sichuan Tofu Bok Choy Stir Fry, this dish takes less than 30 minutes to make which is always a win!
Recipe Ingredients
Fresh veggies that are not only full of color, but also add a crunch to the dish.
Soba Noodles that are packed with protein since they are Buckwheat noodles.
Sriracha that adds a little kick to the sauce but doesn’t overpower it.
Variation FAQs
Of course! Add what you like and substitute what you don’t. Other vegetables I would recommend in this dish would be carrots, sugar snap peas, squash, or even zucchini!
Yes! I would recommend chicken, beef, shrimp, or tofu if you are wanting to add in a protein.
How to make Soba Noodle Stir Fry
Step #1: Prepare the sauce by whisking together the soy sauce, mushroom broth, rice vinegar, sriracha, and brown sugar in a small bowl. Set aside.
Step #2: Cook the noodles al dente according to package directions. Drain and rinse with cold water. Set aside.
Step #3: Heat the vegetable oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the mushrooms in a single layer and brown for 1-2 minutes per side. Remove from pan and set aside.
Step #4: Add the broccoli to the pan and sauté for 3-4 minutes, until tender-crisp. Add the bell peppers, shelled edamame, and green onions. Stir fry for another 1-2 minutes, until bell peppers have softened.
Step #5: Add the garlic, sauce, mushrooms and cooked soba noodles to the pan. Use tongs to toss the noodles and coat the vegetables in sauce. Allow the sauce to bubble up and thicken for 60 seconds.
Step #6: Turn off the heat, garnish with sesame seeds, and serve hot.
Storage and Reheating:
You can store this recipe in an airtight container in your fridge for 2-3 days.
The texture and makeup for Soba noodles is not ideal for freezing so I would not recommend freezing this dish.
To reheat this dish you can do so in a skillet with oil over medium heat or in your microwave until everything has warmed through.
More Stir Fry Recipes to Love:
- 15 Minute Easy Yakisoba Noodles Stir Fry
- Thai Ginger Chicken Stir Fry
- Hoisin Tofu Stir Fry with Peppers and Carrots
Simple Soba Noodle Stir Fry Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons mushroom - or vegetable broth
- 2 teaspoons rice vinegar
- 2 teaspoons sriracha
- 1 tablespoon brown sugar
For the Stir Fry
- 4 ounces dry soba noodles
- 1 tablespoon vegetable oil
- 1/4 lb sliced brown mushrooms
- 1 1/2 cups broccoli florets
- 1 cup sliced bell pepper
- 3/4 cup shelled edamame beans - fresh or frozen
- 2 scallions - white and light green parts sliced into 1″ pieces
- 1 tablespoon minced fresh garlic
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the sauce by whisking together the soy sauce, mushroom broth, rice vinegar, sriracha, and brown sugar in a small bowl. Set aside.
- Cook the noodles al dente according to package directions. Drain and rinse with cold water. Set aside.
- Heat the vegetable oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the mushrooms in a single layer and brown for 1-2 minutes per side. Remove from pan and set aside.
- Add the broccoli to the pan and saute for 3-4 minutes, until tender-crisp. Add the bell peppers, shelled edamame, and scallion. Stir fry for another 1-2 minutes, until bell peppers have softened.
- Add the garlic, sauce, mushrooms and noodles to the pan. Use tongs to toss the noodles and coat the vegetables in sauce. Allow the sauce to bubble up and thicken for 60 seconds. Turn off the heat, garnish with sesame seeds, and serve hot.
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NOTES
Nutrition
absolutely phenomenal! super easy and took like, 15 minutes. Very good!!
This is super tasty, and easy to make too! I’ve made a few different soba noodle stir fry recipes, and many of them aren’t all that exciting, but this one is full of flavor. We doubled the sauce and the noodles to have some leftovers, and added carrots because we had them on hand. Will definitely make this again!
Thank you Kimberly and thanks for sharing your changes! – Linda
Sooooo tasty and easy to make! Very forgiving with diff veggies/vinegar.
Will make many many times because it’s so quick to make!
Made this tonight, loved it a ton!
I love soba noodles too, I think they’re underrated in Western cuisine. I’ll be making this dish with red pepper flakes, snap peas, and tofu – what do you think? Thank you for sharing, so excited to try it!
That sounds delicious, Rachel!!