Here's a 20-minute recipe for soy ginger noodles that's delicious, healthy, and quick. It's chewy soba noodles lightly sautéed with tons of fresh vegetables in a savory-sweet soy ginger sauce. Keep it vegetarian or top it with your favorite protein (chicken, beef, pork, shrimp, tofu, etc.) for a complete meal. It's a better-than-take-out dish that can be served warm or cold, and leftovers make a tasty lunch!
10ouncessoba noodles, gluten-free if needed
1medium onion, thinly sliced
1mediumcarrot, thinly sliced
1mediumred bell pepper, thinly sliced
1mediumyellow bell pepper, thinly sliced
½ cupchopped cilantro
¼ cupsliced green onions
½ cuphoisin sauce, gluten-free if needed
¼ cupsoy sauce, gluten-free if needed
2clovesgarlic, finely minced
Sriracha , to taste
Bring a medium-sized pot of water to a boil. Add the soba noodles and cook for half the recommended cooking time (usually 2 minutes) then drain and rinse well under cold water. You will want them to be firm and a little undercooked as they will cook more in the frying pan.
10 ounces soba noodles
Stir the sauce ingredients in a small bowl.
½ cup hoisin sauce, ¼ cup soy sauce, 3 tablespoons mirin, 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 cloves garlic, 3 tablespoons minced ginger, Sriracha
Heat the oil in a large frying pan or wok over medium-high heat. Add the onion, carrot, and peppers and stir-fry for 2 minutes.
1 tablespoon cooking oil, 1 medium onion, 1 medium red bell pepper, 1 medium yellow bell pepper, 1 medium carrot
Add the partially cooked soba noodles and the sauce to the frying pan with the peppers and toss to coat. Toss gently until the noodles have been reheated and are fully cooked, about 2 minutes. Stir in the cilantro, green onions, and sesame seeds.
½ cup chopped cilantro, ¼ cup sliced green onions, 1 tablespoon sesame seeds
There is a lot of flexibility with this recipe. Add some of your favorite veggies to the mix, toss it with crispy tofu, sauteed prawns, chicken, or a soft-boiled egg. Toasted nuts are delicious sprinkled on top, too!