Prep 15 mins
Cook 15 mins
Soba noodles are thin buckwheat strands of pasta and are a favorite noodle used in Japanese cooking. You should be able to find soba in any Asian market or department in your local grocery store. Found this recipe on Favorite Name Brands website.
- 8 ounces soba noodles, uncooked
- 1 tablespoon light olive oil
- 2 cups fresh shiitake mushrooms, sliced
- 1 medium red bell pepper, cut into thin strips
- 2 whole dried red chilies or 1⁄4 teaspoon red pepper flakes
- 1 garlic clove, minced
- 2 cups napa cabbage, shredded
- 1⁄2 cup reduced-sodium fat-free chicken broth
- 2 tablespoons reduced-sodium tamari soy sauce, can also use soy sauce
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 2 teaspoons cornstarch
- 1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
- 2 green onions, thinly sliced
- In a large pot or dutch oven cook noodles according to package directions. Drain well and set aside.
- In a large nonstick skillet or wok heat oil over medium heat. Add mushrooms, bell pepper, dried chiles, and garlic cooking for 3 minutes or until the mushrooms are tender. Add the cabbage, cover, and cook for 2 minutes or until the cabbage is wilted.
- In a small bowl combine chicken broth, tamari, rice wine and cornstarch. Stir this into the vegetable mixture and cook 2 minutes or until the sauce is bubbling. Add drained noodles and tofu, toss mixture gently until heated through. Garnish with green onions and serve immediately.
This was wonderful! I love this type of stir-fry and this one was easy and delicious. Thanks for sharing, Lori. :)
We really enjoyed this yummy vegetarian dish. I had never used soba noodles before and we were pleasantly surprised by their mild flavor. We loved the flavor of the sauce, but hubby didn't think that it had enough. So, I passed him the tamari soy sauce to sprinkle on it and he was happy. Next time I would definitely double or triple the sauce. **Made for 2016 Culinary Quest for Pi Rho Maniacs - Japan "Oodles of Noodles Challenge**
We loved this. I made as written, except that I dry-fried the firm tofu before adding it to the mix. I thought that would add a nice edge to the flavour, and think that it did. The chillies were a lovely addition. I don't think of Japanese food as being spicy, but this was perfect.