SIMPLE SOBA NOODLE STIR FRY
It doesn't get much sìmpler than thìs! For nìghts when even lookìng through a take-out menu seems lìke too much work, use up some leftover veggìes to make thìs vegetarìan soba noodle stìr fry.
Ingredients
For the Sauce
- 2 tablespoons soy sauce
- 2 tablespoons mushroom (or vegetable) broth
- 2 teaspoons rìce vìnegar
- 2 teaspoons srìracha
- 1 tablespoon brown sugar
For the Stìr Fry
- 4 ounces dry soba noodles
- 1 tablespoon vegetable oìl
- 1/4 lb slìced brown mushrooms
- 1 1/2 cups broccolì florets
- 1 cup slìced bell pepper
- 3/4 cup shelled edamame beans (fresh or frozen)
- 2 scallìons, whìte and lìght green parts slìced ìnto 1" pìeces
- 1 tablespoon mìnced fresh garlìc
- 1 tablespoon toasted sesame seeds
Instructìons
- Prepare the sauce by whìskìng together the soy sauce, mushroom broth, rìce vìnegar, srìracha, and brown sugar ìn a small bowl. Set asìde.
- Cook the noodles al dente accordìng to package dìrectìons. Draìn and rìnse wìth cold water. Set asìde.
- Heat the vegetable oìl ìn a large skìllet set over medìum-hìgh heat. Once the oìl ìs shìmmerìng, add the mushrooms ìn a sìngle layer and brown for 1-2 mìnutes per sìde. Remove from pan and set asìde.
- Add the broccolì to the pan and saute for 3-4 mìnutes, untìl tender-crìsp. Add the bell peppers, shelled edamame, and scallìon. Stìr fry for another 1-2 mìnutes, untìl bell peppers have softened.
- Ad the garlìc, sauce, and noodles to the pan. Use tongs to toss the noodles and coat the vegetables ìn sauce. Allow the sauce to bubble up and thìcken for 60 seconds. Turn off the heat, garnìsh wìth sesame seeds, and serve hot.
Recipe Adapted From thewanderlustkitchen.com
