Meatless Monday: Soba Stir Fry

Fresh. Healthy. Satisfying. Delicious. You can’t go wrong with this recipe… Soba noodles (pictured above)

Made from buckwheat flour, soba noodles have a nutty flavor and work well as a base for stir-fries and salads. They offer an alternative to wheat pasta if you follow a gluten-free diet, but check the label to make sure the brand you choose doesn’t contain wheat ingredients.

Soba Stir-Fry (V, GF, Dairy-Free)


  • Water/Broth
  • ⅔ cup of white onion, sliced into thin crescents
  • 3 cloves of garlic, minced
  • 1 cup asparagus, chopped
  • 1½ cup of sugar snap peas
  • 2 cup of baby bella mushrooms, sliced ¼” thick
  • ½ cup of water chestnuts, sliced
  • 2 Tbsp. roasted peanuts
  • ⅓ cup of Vegan Hoisin Sauce
  • 2 Tbsp. Rice Vinegar
  • 1 Tbsp. Liquid Aminos
  • 1 tsp. Chili Paste
  • 1 bundle/3.5 oz. dried soba Noodles 
  • Water for boiling   


  1. Line a medium to large pan with a thin layer of water or veggie broth and put it over medium heat.
  2. Once hot, add the onions and garlic and simmer until the onions start to turn clear.
  3. Then add the asparagus, snap peas, and baby bellas into the pan; sautéing together until mushrooms reduce in size and become softer.
  4. Fill a pot with 1 quart of water and bring it to a boil. Then add the soba noodles and follow cooking directions. (they usually cook for 5-6 minutes)
  5. Add the water chestnuts, peanuts, Hoisin, rice vinegar, liquid aminos and chili paste to the veggies in the pan.
  6. Reduce heat to low and stir everything together until evenly coated.
  7. Once the noodles are finished cooking, drain and rinse them with cool water for a few seconds, then drain again.
  8. Add the veggie/hoisin mixture to the noodles and toss together. Then divide amongst two bowls and sprinkle with sesame seeds and sriracha! (of course the last two are optional).
  9. Enjoy!


Recipe from veganyakattack.


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