A soba noodle stir-fry with mushrooms, broccoli and a umami garlic miso sauce: just what you need to enjoy a comforting dinner that's ready in 20 minutes. Vegan and made with simple ingredients.
It's no secret that I love cooking a lot. But sometimes, after a busy day of testing recipes or computer work, all I want is something simple. Especially if it's the middle of winter and my motivation dips as soon as it gets dark! That's when quick and approachable comfort food comes in handy.
This soba noodle stir-fry is a plant based wonder that's been my go-to quick dinner for months. It's so simple to make from start to finish, and I just never get bored of the rich umami flavors. I'm sure you'll love this one as much as I do!
Amazing soba noodle stir-fry recipe
A food that always makes me happy is noodles. Not to be dramatic or anything, but I can practically live off noodle dishes - there's so much versatility in terms of flavor and ingredients. They just never fail to impress.
I’m sharing this recipe today because it’s just SO easy, and does not skimp on flavour.
Soba noodles are one of my favorite noodle varieties because I love their soft texture and deep, earthy flavor. This stir-fry also features lots of produce: broccoli, carrots, spring onion, mushrooms and green peas. It's a great option for cleaning out the fridge!
All you need is a wok/frying pan, a small bowl to make the sauce, and 20 minutes to make the meal from start to finish. Yes, just 20 minutes! Goes to show how effortless plant based cooking can be.
Garlic miso stir-fry sauce
Okay, this is the thing that really pulls the soba noodle stir-fry together. Miso and garlic both magical ingredients. I'm pretty sure I add garlic to 90% of my meals. As for miso paste, it's my go-to whenever I want to create a rich umami flavor profile.
The only ingredients you need to make the sauce are:
- Soy sauce. For a gluten-free option, use tamari.
- Garlic paste or fresh minced garlic.
- Miso paste. Use any variety of your choice. I typically use brown rice miso.
- Rice vinegar.
- Sweet chilli sauce. You can also use sriracha. If you do so, also add a tbsp of maple syrup or sugar for balance.
You can also use this sauce to turn the recipe into a cold soba noodle bowl: brilliant if you don't want to bother with a frying pan! Simply leave out the mushrooms and combine the sauce with cooked noodles and vegetables, putting everything to chill in the fridge for 10 or so minutes before serving.
What vegetables are best for stir-fry?
You can add pretty much any vegetables of your choice to this soba noodle stir-fry, depending on personal preference and what you have in the fridge. For instance, I love adding zucchini, green beans or snow peas for crunch. Different cabbage varieties and sweetcorn also make a great addition. You can also use shiitake or oyster mushrooms instead of the button mushrooms.
How to make a vegan soba noodle stir-fry
It couldn't be easier! Firstly, cook the soba noodles according to packaging instructions. They usually take around 10 minutes to cook. Drain and rinse under cold water when done.
Meanwhile, heat some sesame oil in a wok or a frying pan and add the scallions. Cook for 1-2 minutes over a high heat, then add the red peppers, carrots and broccoli. Lower the heat to medium-high and cook for 10 minutes, until the vegetables are almost fully softened. Now add the mushrooms and green peas, cooking for 3-4 minutes more.
Meanwhile, prepare the sauce by stirring together the soy sauce, garlic paste, miso paste, rice vinegar, and sweet chilli sauce. In a different bowl, mix together water and cornstarch.
Add the noodles to the wok/frying pan together with the sauce and cornstarch slurry. Stir together, and when the sauce thickens add sesame seeds. Serve immediately.
Other must-try vegan noodle recipes
- You can't go wrong with a simple vegan noodle stir-fry.
- For a comforting dinner, try my easy vegan peanut noodles.
- For something a little bit different, try 'cheesy' sweet potato noodles.
- You'll love chilli garlic noodles.
- A coconut vegetable noodle stir-fry is always a good idea.
If you give this soba noodle stir-fry a go, be sure to tag me on Instagram (@earthofmaria) so I can see your creation, and leave your feedback in the comments below together with a star rating.
- Wok or frying pan
- 10 oz soba noodles
- 1 tbsp sesame oil
- ½ cup scallions chopped
- 1 large red pepper de-seeded and sliced
- 1 large carrot chopped into matchsticks
- 2 cups broccoli florets
- 2 cups mushrooms sliced
- 1 cup green peas
- 2 tbsp soy sauce
- 1 tbsp garlic paste
- 2 tsp miso paste
- 2 tbsp rice vinegar
- 2 tbsp sweet chilli sauce
- ½ cup water
- 2 tbsp cornstarch
- 3 tbsp sesame seeds
- Cook the soba noodles according to packaging instructions. Drain and rinse under cold water when done.10 oz soba noodles
- Heat the sesame oil in a wok or a frying pan and add the scallions. Cook for 1-2 minutes over a high heat, then add the red peppers, carrots and broccoli. Lower the heat to medium-high and cook for 10 minutes, until the vegetables are almost fully softened. Now add the mushrooms and green peas, cooking for 3-4 minutes more.1 tbsp sesame oil, ½ cup scallions, 1 large red pepper, 1 large carrot, 2 cups broccoli, 1 cup green peas, 2 cups mushrooms
- Prepare the sauce by stirring together the soy sauce, garlic paste, miso paste, rice vinegar, and sweet chilli sauce. In a different bowl, mix together water and cornstarch.2 tbsp soy sauce, 1 tbsp garlic paste, 2 tsp miso paste, 2 tbsp rice vinegar, 2 tbsp sweet chilli sauce, ½ cup water, 2 tbsp cornstarch
- Add the noodles to the wok/frying pan together with the sauce and cornstarch slurry. Stir together, and when the sauce thickens add sesame seeds. Serve immediately.3 tbsp sesame seeds
- Add any other vegetables of your choice, depending on preference and what you have in the fridge.
- To make this dish gluten-free, use gluten-free noodles and tamari instead of soy sauce.