Soba noodle stir-fry
Nutty buckwheat soba tossed with edamame, snap peas, peppers and carrots in a gingery soy and mirin sauce, light, crunchy and packed with protein.
- 20 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $4.23 a serving
- 680 calories
- Good the next day
- Vegetarian
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 2 servings.
- 8 oz soba noodles
- 1½ cups frozen shelled edamame
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 tsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup sugar snap peas, halved
- 1 red bell pepper, sliced
- ½ cup shredded carrots
- 2 stalks green onions, sliced
- 1 tsp sesame seeds (optional)
From your pantry
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp vegetable oil
Each serving has about 680 calories, 33 g protein, 114 g carbs and 16 g fat, and costs about $4.23 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No honey? Maple syrup works.
- No red bell peppers? Yellow bell peppers work.
- No shredded carrots? Carrots work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Bring a pot of water over high heat. Cook the soba as the package says, usually 4 minutes, adding the edamame for the last minute.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heatTimer: 4 min
and under cold water, rubbing the noodles with your hands.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Dolly’s tip: Rinsing washes off the starch that makes soba gummy and clumpy.Stir the soy sauce, mirin, vinegar, sesame oil and honey together.
Heat the oil in a large over high heat. Add the garlic and ginger for 30 seconds, then the snap peas, pepper and carrot, and 2 to 3 minutes, until .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Tender-crisp. Tender-crisp means vegetables cooked until just tender but still with a little snap. They keep their bright color and crunch instead of going soft and dull.
How you’ll know: A fork goes in with slight resistance, and the color is bright, not olive or gray.
High heatTimer: 2 min 30 sec
Add the soba, edamame and sauce and 1 to 2 minutes, until hot. Serve with the green onions and sesame seeds.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
High heatTimer: 1 min 30 sec
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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