Japanese Soba Noodles
This recipe is a variation on ones I've made before, that my family just loves.
We like soba noodles, which are also known as buckwheat noodles.
The sauteed vegetables and flavorful sauce make this a great one dish dinner.
This recipe comes straight out of Vegan Fire & Spice.
The ingredient list is long, but if you cook much Asian food then you most likely have many of these ingredients on hand.
I cooked the soba noodles according to the package. I ended up using some dark soba noodles that I had left over and added in a new package of lighter soba noodles to get to 12 oz. You can use whatever kind you have or find at the store.
While my noodles were cooking, I sauteed the vegetables - shredded cabbage, bell pepper, and scallions. I think additions like like radish, carrots, mushrooms, and peas would also be great.
While the vegetables were cooking I mixed up the sauce of soy sauce, brown sugar, dry sherry, sesame oil, rice vinegar, minced ginger, garlic, and cayenne. I then added in cornstarch to thicken it.
I added the sauce to the sauteed vegetables and let it thicken.
Then tossed in my drained soba noodles.
Delicious and really very quick!
Double click to print as a 5x7 recipe card.
どうぞめしあがれ (douzo meshiagare)
Japanese for "Bon Appetit"!