Soba Stir-Fry

"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."
photo by lazyme photo by lazyme
photo by lazyme
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photo by Leggy Peggy photo by Leggy Peggy
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Ready In:




  • 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.

Questions & Replies

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  1. This was a good dish, we enjoyed the tofu and shiitakes a lot. We added more soy sauce at the table and some cashews for a little crunch. This would not be strictly in keeping with the Japanese theme, but I bet lime and sweet chili sauce would be good additions.
  2. This was wonderful! I love this type of stir-fry and this one was easy and delicious. Thanks for sharing, Lori. :)
  3. 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**
  4. 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.
  5. I thought this was fabulous. And it's really easy to prepare. I used precooked noodles (the only kind carried by my local Trader Joe's), but I still microwaved them to get them warm and to easily separate them. We're not tofu kind of people, so we picked the tofu out of ours, so I will leave that out the next time I make this (because it's substantial enough without it). Very nice recipe, thanks for sharing it, Lauralie41. Made for Culinary Quest 2015 (Japan)


  1. My Mom and I enjoyed this for a recent lunch. I did use sesame oil instead of olive oil. Otherwise made as directed. I also didn't add the pepper flakes and opted to serve with Wasabi on the side. Served with Japanese Cucumber Salad and takuan (Japanese Daikon Pickle) Delicious! Made for KK's Recipe Tag



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