Stir-Fried Soba Noodles with Corn and Cabbage

This tasty Asian-inspired dish of stir-fried soba noodles, featuring plenty of cabbage and corn teams especially well with tofu dishes.

It’s a noodle dish that’s super quick and easy to prepare and can be on the table in about twenty minutes.

Sweet and Savory Glazed Orange Tofu, pictured in these photos, is a simple and fantastic pairing with the noodles. 

SOBA STORY

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.

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

Yield: 4

Stir-Fried Soba Noodles with Corn and Cabbage

Print

This tasty Asian-inspired dish of stir-fried soba noodles with plenty of cabbage and corn teams well with tofu dishes.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 8-ounce package soba noodles (see Note), broken in half
• 2 tablespoons neutral vegetable oil
• 4 cups thinly sliced green cabbage
• 1 to 1 1/2 cups frozen corn kernels, thawed
• 3 scallions, cut into 1-inch sections
• 2 tablespoons reduced-sodium soy sauce, or to taste
• 1 to 2 teaspoons dark sesame oil, to taste
• Freshly ground pepper to taste

Optional

• Sriracha or Szechuan hot sauce

Instructions

1. Cook the noodles according to package directions until al dente, then drain.
2. Meanwhile, heat the oil in a wide skillet. or stir-fry pan. Add the cabbage, corn, and scallions and stir-fry over medium-high heat until the cabbage is slightly wilted but still crisp, about 3 to 5 minutes. 
3. Stir in the noodles, then season with soy sauce, sesame oil, and pepper. Stir-fry for 2 to 3 minutes longer.
4. Serve at once; pass around the hot stuff for those who like their noodles spicy.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 235Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 376mgCarbohydrates: 34gFiber: 5gSugar: 7gProtein: 8g

Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.

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