Prep 7 mins
Cook 20 mins
I came with this one afternoon whilst in the mood for a stir-fry & the taste of soy. I used butter instead of oil to give it a creamier, almost cheesy taste that still allows it to maintain its Eastern background, but with an Italian perk. It can easily be doubled & you can add tofu for more protein & bell peppers for more of a zip.
- 4 ounces buckwheat soba noodles
- 2 cups broccoli, florrets (fresh or frozen)
- 2 cups yellow squash, quartered
- 6 green onions, stalks finely chopped (with bulbs)
- 2 medium garlic cloves, chopped
- 2 tablespoons teriyaki soy sauce (regular soy sauce is fine)
- 1 cup plain soymilk (I used Silk Light)
- 2 tablespoons vegan butter
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper (optional)
- black pepper
- Wash & chop all the vegetables, place the onions & garlic in a medium sauce pan & saute on medium-high heat with 12 tablespoon of the butter for one minute until slightly tender. Pour in 12 cup of the soymilk & one tablespoon of the soy sauce & stir until it bubbles.
- Then add all of the vegetables & the rest of the soymilk & simmer still on medium-high heat until once again it bubbles.
- Add the paprika, cayenne (if using) & black pepper & the other tablespoon of soy sauce & butter & reduce to medium heat & simmer for ten minutes, stirring frequently.
- Meanwhile, salt & put the water on to boil & cook the soba until tender (typically four to five minutes) & drain.
- Serve the stir-fry sauce over the noodles & top with salt & pepper.
I wish I could give this dish six stars! The meal was really easy to make and SO delicious. I know it claims to make 2 servings, but we got at least 3 and perhaps 4. That means its super low-cal with tons of great nutrients. I couldn't believe how flavorful it was. I literally just joined food.com for the sole purpose of rating this dish.