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