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.
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.
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
Video
Notes
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.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!