A quick and easy soba noodle recipe with a miso sauce and stir-fried vegetables. The perfect weeknight meal that is healthy, comforting and ready in 20 minutes. Vegan and and gluten-free.
Quick and easy miso soba noodle recipe
This soba noodle dish comes together in a flash. Once all of the ingredients are prepped and ready, it takes just minutes to cook the noodles and stir-fry the vegetables. Both of which are then tossed in a delicious miso dressing that perfectly highlights the flavour of the buckwheat and the fresh vegetables.
What are soba noodles?
Soba noodles are a delicious nutty flavoured noodle made from buckwheat. They are traditionally used in Japanese cooking and look very similar to spaghetti. Since they are made out of buckwheat, not only are they gluten-free but also lower in calories and richer in essential nutrients such protein, iron and manganese. They’re easy to find at your healthy food store or local supermarket, often in the Asian food section. If you are following an exclusively gluten-free diet, then check the label, as some brands also have wheat flour in them.
How to adapt this miso soba noodles recipe
This is a great recipe for cleaning out the vegetable drawer in the fridge. You can add pretty much any vegetable you have on hand. Red pepper and Chinese cabbage go well with the stir-fried vegetables. Or you could trade them out with mushrooms and broccolini.
You can also add a little protein and still keep this soba recipe vegan, by stir-frying some cubed tofu until crispy. And for even more flavour try using smoked tofu (my favourite is sesame-almond smoked tofu). Or top this dish with some roasted peanuts or cashews.
Looking for other easy Asian style recipes?
Try one of these favourites:
- Udon Noodle Mushroom Stir Fry (Yaki Udon)
- Smoked Tofu Stir-Fry with Asparagus
- Spicy Asian Hotpot with Udon Noodles
- Japanese Mushroom Donburi (Rice Bowl)
Miso Soba Noodles with Stir-Fried Vegetables
A quick and easy soba noodle recipe with a miso sauce and stir-fried vegetables. Vegan and and gluten-free, it’s the perfect weeknight meal that is healthy, comforting and ready in 20 minutes. Serves 2-3, depending on appetite.
Ingredients
For the soba and vegetables:
- 250 g dried soba noodles
- 2 tablespoons toasted sesame seeds, divided
- 2 teaspoons olive oil
- 3 small carrots (or 1 large), julienned
- 100 g sugar peas, thinly on the diagonal
- 3 green onions, thinly sliced
- 1 fresh red chili, seeds removed, finely sliced
For the dressing:
- 2 tablespoons white miso paste (Shiro)
- 1,5 tablespoons maple syrup
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 4 tablespoons unseasoned rice wine vinegar (Japanese)
- 1 tablespoon toasted sesame oil
To serve (optional):
- Sriracha chili sauce
- Cilantro leaves and sliced green onion
Method
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In a small bowl, add the dressing ingredients (miso paste, maple syrup, soy sauce, vinegar and oil) and mix well to combine. Set aside.
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Cook the soba noodles in the boiling water for 4 -5 minutes, until just slightly al dente side (according to package instructions). Drain the noodles and run them under warm water for a few seconds. This will remove some of the starch. Drain well and transfer to a large bowl. Pour over half the dressing and half the sesame seeds and gently toss to combine.
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Meanwhile, in a wok or heavy skillet, heat 2 teaspoons oil over medium-high heat. Add the carrots and sauté until slightly softened (2 minutes).
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Then add the sugar snap peas and sauté until crisp-tender (2 minutes).
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Finally, add the green onions and chili and stir-fry until softened (1 minute).
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Transfer the stir-fried vegetables to the bowl with the soba noodles, pour over the remaining dressing and toss to combine.
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Serve into bowls and garnish with the remaining sesame seeds. Enjoy!
Notes
- This soba noodle recipe is served slightly warm or at room temperature as a noodle salad. If you prefer to serve it as a warm meal, then simply add the soba noodles to the wok with the cooked vegetables and heat for 1-2 minutes before adding the remaining dressing.
- Soba noodles are made with buckwheat and since they do not contain gluten, the noodles can break more easily. It is best to boil the noodles without salt and resist stirring them as they cook.
- Rinsing the cooked soba noodles in water also helps avoid them sticking together and becoming gummy. This can be done in cold water or warm water, depending on how you are serving this dish. I like to keep mine somewhat warm and therefore rinse them in warm water before tossing them with the dressing.
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