Sesame Ginger Soba Noodle Recipe
This soba noodle recipe is mega quick, super easy, and offers up a wholesome serving of veggies. Works as a side or main!
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Servings: 2 people
Ingredients
Sesame Ginger Sauce.
- 1 TBSP rice wine vinegar
- 1 TBSP low sodium soy sauce
- 1/2 tsp sesame oil, plus a bit extra for cooking the veggies in the pan
- 1/2 tsp honey
- 1/2 tsp grated ginger
- 1/2 tsp toasted sesame seeds *See notes
- 1/4 tsp fish sauce
- 1 clove garlic, smashed and minced
Stir Fry.
- 4 oz soba noodles
- 1 cups broccoli florets
- 1 cup shiitake and/or oyster mushrooms, sliced I like using a blend of the two; you could also use baby bella or cremini mushrooms.
- 1/4 cup julienned zucchini
- 1/4 cup julienned or shredded carrots
Instructions
- Put all of the the sauce ingredients into a small mixing bowl and whisk with a fork until it's well blended; set aside.
- In a large skillet, heat a glug or two of sesame oil over medium heat. Add the garlic, then simmer until fragrant, stirring often. Make sure the garlic doesn't brown or burn.
- Add the broccoli and mushrooms to the pan and toss them to coat them in garlic and oil. Cook for about 5-7 minutes or until the veggies are tender. If the pan seems to be drying out, add a bit more sesame oil
- Decrease the heat to low, then stir in the julienned carrots and zucchini. Cover the pan to keep the veggies warm.
- Now it's time to prepare the soba noodles. Cook them as directed on the package.
- When the soba noodles are cooked, strain them and immediately plunge them into an large bowl or pot of cold water. Swirl them around for about 30 seconds. This gets rid of extra starch and prevents a gluey texture.
- Pop the soba noodles into the pan with the veggies. Drizzle the sauce over the noodles and veggies, and toss to coat. Serve as a main or as a side!
Notes
*To toast sesame seeds: heat a small dry pan over medium-high heat to get the pan hot. Once the pan is hot, bring the temp down to medium-low and add the seeds to the pan. Let them toast, tossing them around a few times here and there to prevent burning. This should only take a few minutes—keep a close eye on them. They're toasted once they become aromatic and lightly golden in color.