This quick and easy Soba Noodles Recipe is healthy, simple and addicting. Loaded with tender vegetables, clean flavors and succulent texture- keep it vegan or add your favorite protein. Make it in 35 minutes! Video.
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This Easy Soba Noodles recipe gives all that amazing noodle satisfaction along with a huge boost of nutrition from the buckwheat in the soba noodles. I think I could eat these noodles every day! There is just something about the texture and gratifying mouth feel of noodle dishes that is so comforting. I love that soba noodles are such a powerhouse of sustenance, making them a healthy indulgence!
This stirfry comes together really fast. Once all of the ingredients are prepped and ready, it takes just minutes to cook. The sauce is simple and really highlights the flavor of the buckwheat in the soba noodles and enhances the fresh veggies perfectly.
You can switch out vegetables to whatever you have on hand. Cutting the veggies in thin strips allows them to cook quickly and makes it easier to get noodles and veggies together in each bite.
I find this Soba Noodle Stirfry most comforting when served warm but it is also quite delicious at room temperature. My kids eat the leftovers cold right out of the fridge!
We also love this Soba Noodle Salad, an easy dish perfect for sharing at warm weather gatherings.
Table of Contents
Quick & Easy Soba Noodles Video
Leftovers are best eaten in a day or so after making. Unfamiliar with Soba noodles? Check out the Recipe FAQS near the end of the post.
- Soba noodles- buckwheat noodles
- Vegetables: shiitake mushrooms, carrot, garlic, ginger, napa cabbage, bell pepper, green onions
- Oil: sesame oil
- Vinegar: rice vinegar
- Sweetener: maple syrup
- Soy sauce: low sodium soy sauce, Braggs Liquid Aminos, tamari, or smoked shoyu
- Sesame Seeds: toasted white sesame seeds or black sesame seeds
See the recipe card below for a full list of ingredients and measurements.
How to Make Soba Noodles
Thinly slice all your ingredients.
I like cutting the carrots in thin strips either using a julienne peeler, a mandolin or a spiralizer. Cutting them with a knife is fine too! Keeping them evenly cut will ensure a uniform texture.
Bring water to a boil and cook the soba noodles according to the package, just slightly on the al dente side.
Drain in cool water to remove gluten and starchiness. This helps the texture and prevents the soba noodles from getting gummy and gluey. Set aside.
Stir together the sauce ingredients: sesame oil, rice vinegar, maple syrup, soy sauce.
Heat oil over medium-high heat in a wok or skillet. Add napa cabbage, shiitake mushrooms, carrot strips, and a sprinkle of salt. Stir constantly for 2-3 minutes. Stir in garlic and ginger for 1-2 minutes.
Add bell pepper and white part of the green onion, and stir-fry for 2-3 minutes until just tender but still crisp.
Add the soba noodles and sauce. Toss together 1-2 minutes, letting it thoroughly heat through.
Sprinkle with green onions and toasted sesame seeds.
Add a sprinkle of the black sesame seeds if desired.
Nutty and earthy in flavor, soba noodles are made of buckwheat and may be one of the healthiest noodles to eat!
They are similar to a spaghetti noodle in size, a bit more tender, and a whole lot more nutritious!
Soba translates to buckwheat in Japan where soba noodles originate. Buckwheat is a pseudocereal grain, harvested from the seeds of non-grasses. (Quinoa and amaranth are other common examples of gluten-free pseudocereals).
Buckwheat flour is incredibly nutritious, containing fiber, vitamins, minerals, antioxidants and protein, as well as a great prebiotic, feeding all the good gut bacteria and they also have a low glycemic index helping maintain healthy blood sugar levels.
Soba noodles are pretty easy to find in the Asian section of most grocery stores, natural markets, and Asian markets.
Yes! Authentic soba noodles are made from 100% buckwheat flour. Buckwheat is gluten-free! Though most commonly, buckwheat soba noodles contain 20-40 percent wheat flour. Make sure to check the ingredients!
Udon noodles are most commonly are served hot.
A hearty thick noodle made from wheat flour, not gluten-free.
Mild and neutral flavor with a chewy texture.
Soba noodles are used in both hot and cold dishes.
Similar in shape to a spaghetti noodle.
Many varieties are gluten-free.
High in fiber and protein.
Earthy, nutty flavor with a soft texture.
The darker the noodle the more buckwheat it contains.
Though they are very similar in size, soba noodles tend to cook more quickly.
Soba noodles can be gluten-free.
Typically spaghetti is made with flour that contains gluten.
Soba noodles have a softer texture, a more earthy flavor and are higher in nutrients.
Spaghetti has a slightly chewier texture and a more mild neutral flavor.
How to Serve Soba Noodles
Serve them hot or at room temperature.
Serve them as a main dish or as a side dish with your favorite protein. Here are some ideas:
- hard-boiled or fried egg
- crispy tofu, or Baked Tofu
- chicken (leftover rotisserie chicken, stir-fried strips or cubes)
- steak strips
Other Recipes You May Enjoy
- Japanese Farm-Style Teriyaki Chicken
- Seasoned Japanese Rice with Furikake
- Miso Tofu Wrap with Winter Squash and Furikake
Let us know how you like this!
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This easy Soba Noodles Recipe is healthy and simple. Loaded with tender vegetables, clean addicting flavor and succulent texture. Keep it vegan or add your favorite protein.
- 8–9 oz. soba noodles
- 1 tablespoon high heat oil (such as peanut oil, coconut oil or avocado oil)
- 2 cups napa cabbage, shredded
- 5–6 shiitake mushrooms, sliced thin
- 1 large carrot cut in thin strips
- 4 cloves garlic, roughly chopped
- 1-inch knob of ginger, minced
- 1 bell pepper, sliced in thin strips
- 1/2 bunch green onions, chopped fine- separating the white from the green stems
- 3 tablespoons sesame seeds, toasted
- black sesame seeds for garnish (optional)
Soba Noodle Sauce:
- Bring water to a boil and cook the soba noodles according to the package, (just slightly on the al dente side). Drain in cool water to remove starchiness. (This helps the texture and prevents the soba noodles from getting gummy and gluey). Set aside.
- Stir together the sauce ingredients: sesame oil, rice vinegar, maple syrup, soy sauce.
- Heat oil over medium-high heat in a wok or skillet. Add napa cabbage, shiitake mushrooms, carrot strips, and a sprinkle of salt. Stir constantly for 2-3 minutes. Stir in garlic and ginger for 1-2 minutes. Add bell pepper and white part of the green onion stir-frying for 2-3 minutes until just tender but still crisp.
- Add the soba noodles and sauce. Toss together 1-2 minutes letting it thoroughly heat through.
- Sprinkle with sesame seeds and green onions. Add black sesame seeds for garnish if desired.
Serve hot or at room temperature.
Serve as a main dish or as a side dish with your favorite protein.
Optional additions: hard-boiled or fried egg, crispy tofu, chicken breast, shrimp, steak strips.
Leftovers are best eaten in a day or two after making.
Since the buckwheat does not contain gluten it can break more easily. Best if you don’t stir while cooking and test for doneness before cooking time finishes.
- Serving Size:
- Calories: 380
- Sugar: 6.5 g
- Sodium: 692.3 mg
- Fat: 14.5 g
- Saturated Fat: 1.8 g
- Carbohydrates: 56.5 g
- Fiber: 2.8 g
- Protein: 11.9 g
- Cholesterol: 0 mg
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