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.
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
- 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
- Sriracha or Szechuan hot sauce
- Cook the noodles according to package directions until al dente, then drain.
- 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.
- Stir in the noodles, then season with soy sauce, sesame oil, and pepper. Stir-fry for 2 to 3 minutes longer.
- Serve at once; pass around the hot stuff for those who like their noodles spicy.
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.
If you like this recipe for stir-fried soba noodles, you might also enjoy …