This tasty Asian-inspired dish of stir-fried soba noodles with plenty of cabbage and corn teams well with tofu dishes. I especially like it with Sweet and Savory Glazed Orange Tofu, pictured in these photos as an accompaniment to the noodles. This simple noodle dish is super quick and easy to prepare and can be on the table in about twenty minutes.
Traditional Japanese soba (buckwheat noodles) are shaped like thin spaghetti and combine hearty-tasting buckwheat flour with wheat flour. Watch them carefully as they cook — they get to that pleasantly al dente texture pretty fast. Though I love the look and taste of soba, you’re welcome to substitute other kinds of long noodles.
Serving Size: 1
Amount Per Serving:Calories: 235 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 376mg Carbohydrates: 34g Fiber: 5g Sugar: 7g Protein: 8g
Japanese soba noodles comes in varying percentages of buckwheat, from 20% buckwheat / 80% wheat to 100% buckwheat. The greater percentage of mineral-rich buckwheat, the more pronounced the flavor. 100% buckwheat is wheat-free, and considered to be gluten-free, but be aware that pure buckwheat noodles aren’t easy to come by in Western markets. Most will contain a percentage of wheat, so read labels if that’s a concern for you.
- Soba noodles usually come in 8-ounce packages, gathered into bundles. Here are a few uses for them:
- With stir-fried vegetables, like in the recipe above
- Substituted for ordinary spaghetti; broken into shorter lengths for soups and broths
- Served simply with soy sauce and sesame oil
- With spicy peanut sauce
- In cold salads combined with Asian vegetables such as snow peas, daikon radish, bean sprouts, and more