Buckwheat (Soba) Noodle Stir Fry

11
Buckwheat (Soba) Noodle Stir Fry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • oz (½ package) soba noodles

  • 2

    heads Napa cabbage, sliced thin (my cabbages were small, so if you can only find large ones you may want to stick with 1)

  • 1

    teaspoon vegetable oil

  • 4

    heads baby Bok Choy, sliced thin (again, depends on size)

  • 1-2

    carrots, shredded

  • 4

    cloves garlic, minced

  • 1

    teaspoon ginger, minced

  • pinch of salt and pepper

  • 2

    tablespoons rice vinegar

  • 2

    tablespoons low sodium soy sauce

  • 2

    tablespoons peanut sauce (you can find this in the Asian section of most grocery stores)

  • 1

    tablespoon sesame oil

  • 1

    tablespoon sesame seeds

  • 1

    tablespoon hot chile sauce, like Sriracha (more or less depending on how much spice you want)

Directions

Prep your vegetables and sauce first. Set aside. Heat wok. Boil water. Heat vegetable oil in wok, then carefully add garlic, ginger and sliced cabbage. Add a pinch salt and pepper. Toss cabbage around for about 2-3 minutes until cooked through. Turn off heat and set aside. Cook noodles according to directions (about 4 minutes). When noodles are done, turn on heat under wok and add noodles to vegetable mixture. Pour sauce over noodles and vegetables and carefully toss to combine. Serve noodles in bowls with shredded carrot over top. Serve with additional hot chile sauce if desired.


Nutrition

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