Vegan Teriyaki Soba Stir-fry Noodles
This vegan teriyaki soba noodles stir-fry makes a great easy weeknight dinner that is both filling and delicious! Comes together in 30 minutes and only requires a handful of simple ingredients. Chewy noodles and crunchy veggies all combined with a flavorful sauce that your family will love!
Servings 4 servings
- 7 oz dried soba noodles *
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 1 medium carrot julienned
- 1 medium red bell pepper julienned
- ½ cup shelled edamame
- 5-6 mushrooms sliced
- ¼ - ⅓ cup teriyaki sauce **
Bring a pot of water to a boil and cook noodles until al dente.
7 oz dried soba noodles
Heat up a tablespoon of oil in a cast iron skillet or non-stick pan. Once heated, add in garlic and ginger. Saute for 1-2 minutes until fragrant.
3 cloves garlic, 1 tablespoon minced ginger
Next, add in bell pepper and carrot. Cook for 3-4 minutes until slightly softened.
1 medium carrot, 1 medium red bell pepper
Then, add in mushrooms and cook until all veggies are tender.
Lastly, stir in noodles and edamame together with teriyaki sauce. Give it a taste and add more sauce, if needed. Serve an enjoy your teriyaki soba noodles while warm!
¼ - ⅓ cup teriyaki sauce, ½ cup shelled edamame
*Soba noodles - You can swap it with other kinds of dried noodles like ramen, udon or rice noodles. Spaghetti will work too!
**Teriyaki sauce - For a quicker version, feel free to use store-bought teriyaki sauce. But definitely make your own if you have some extra time on hand! It is totally worth making the extra effort.
Gluten-free - Make sure to use soba that are made from 100 percent buckwheat. Some brands use a blend of buckwheat and wheat flour, hence do check the ingredient label before purchasing.
Oil-free - You can use ¼ cup of water or broth to saute in place of oil. Highly recommended using a good non-stick pan or wok.
Storing - Leftover can be stored in the fridge for 3-4 days.
- Slightly undercook your noodles - This will prevent them from turning mushy and sticky when stir-frying. For me, I will cook them a minute or two less than the suggested cooking time on the package.
- Prep ingredients ahead of time and keep them around - Stir-frying is a fairly quick process, and requires constant stirring.
- Use a large enough pan - This will help prevent ingredients from leaping out from pan during cooking.
Calories: 253kcal | Carbohydrates: 51g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 2018mg | Potassium: 511mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3479IU | Vitamin C: 41mg | Calcium: 52mg | Iron: 3mg