When you need a quick dinner that’s packed with fresh vegetables and bold flavor, these Stir-Fried Soba Noodles are hard to beat. Tender soba noodles are tossed with earthy shiitake mushrooms, crisp baby broccoli, and a savory garlic ginger sauce for a meal that’s both satisfying and surprisingly easy to make. Whether you’re looking for a meatless dinner or simply want to add more vegetables to your weekly menu, this recipe comes together in about 20 minutes and tastes like something you’d order at your favorite Asian restaurant.
One of the things I love most about this recipe is how versatile it is. Soba noodles, which are traditionally made with buckwheat flour, have a slightly nutty flavor that pairs perfectly with fresh vegetables and savory sauces. They cook quickly, making them a great choice for busy weeknights when you want a homemade meal without spending hours in the kitchen. Combined with fresh garlic, ginger, soy sauce, and a touch of sesame oil, every bite is full of rich, balanced flavor. Soba noodles can be enjoyed hot or cold, making them one of the most versatile noodles to keep in your pantry.
Another great thing about stir-fries is how easy they are to customize. Add sliced chicken, shrimp, beef, tofu, or edamame for extra protein, or swap in your favorite vegetables like snap peas, carrots, bell peppers, or bok choy. It’s also a wonderful recipe for cleaning out the refrigerator, since almost any fresh vegetable works well in the stir-fry. Once everything is prepped, the cooking goes quickly, so it’s helpful to have all your ingredients ready before you turn on the stove.
Serve these Stir-Fried Soba Noodles as a complete meal or alongside egg rolls, dumplings, or a simple cucumber salad for an easy Asian-inspired dinner. They’re also perfect for meal prep because the leftovers reheat beautifully for lunch the next day. Simple, colorful, and full of fresh flavor, this is one of those dependable recipes you’ll find yourself making again and again whenever you want a wholesome meal that’s both comforting and delicious.
Wok Pan
Blue Diamond Hybrid Nonstick Stainless Steel 12” Wok with Lid, PFAS-Free Ceramic Diamond Bond Stir-Fry Pan, Induction Ready, Dishwasher & Oven Safe, Metal Utensil Safe, Stay-Cool Handle, Silver.
Not what you are looking for? Try these other Asian Noodle soup recipes:
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Stir-Fried Soba Noodles
Stir-Fried Soba Noodles With Shiitakes and Baby Broccoli is a simple dish to make and is super tasty. Soba noodles are Japanese noodles that are made from buckwheat flour.
- Total Time: :20
- Yield: 4-6 1x
Ingredients
- 1/2 cup chicken or vegetable stock
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon soy sauce (more to taste)
- 1/2 teaspoon sugar
- Salt to taste
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 to 1/2 teaspoon red pepper flakes, or 1 to 2 serrano or Thai chiles, minced
- 8 ounces soba noodles
- 2 teaspoons sesame oil
- 1/2 pound baby broccoli
- 2 tablespoons grapeseed oil, peanut oil, sunflower oil or canola oil
- 1/2 pound tofu, cut in dominoes or small dice
- 6 ounces fresh shiitake mushrooms, stemmed (discard stems or use for stock), caps sliced
- 1 bunch scallions, thinly sliced, dark green parts separated
- 1/2 cup coarsely chopped cilantro
Instructions
- Combine stock, soy sauce, rice wine or sherry, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl.
- Bring a large saucepan or pot of water to a boil, add salt to taste and baby broccoli. As soon as water comes back to a boil (about 1 minute), use a skimmer to remove broccoli and transfer it to a bowl of cold water. Drain in a colander, then on paper towels. Cut stems away from florets and slice about 1/2 inch thick. Bring water back to a boil and cook soba. Drain and toss with 2 teaspoons sesame oil.
- Place all ingredients within reach of your wok. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added. Swirl in 1 tablespoon of the oil and add tofu. Stir-fry 1 to 2 minutes, until it begins to color, and remove to a plate. Add remaining oil and garlic, ginger and chile. Stir-fry for no more than 10 seconds and add mushrooms. Stir-fry for 1 minute and add broccoli and the light parts of the scallions. Stir-fry 1 to 2 minutes. Add the noodles, tofu and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and the dark green part of the scallions, stir-fry another 30 seconds to a minute, until well combined, and serve.
Notes
- The soba noodles can be cooked up to a day ahead and kept in the refrigerator. They will clump but when you add them to the pan with the broth they will fall apart. The baby broccoli can be blanched a day ahead and refrigerated. The stir-fry is a last-minute dish but the ingredients can be prepped hours ahead and refrigerated, and the leftovers are delicious; they will keep for about 3 days in the refrigerator.
- Prep Time: :10
- Cook Time: :10
- Category: Entree
- Method: Stove Top
- Cuisine: Asian