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.
Substitutes for soba noodles: As good as this stir-fry is with soba noodles, if they’re unavailable, by all means, use another kind of noodle. This dish can be made with udon or other varieties of Asian noodles, or even ordinary spaghetti.
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. See more in our Guide to Soba Noodles.
Sweet and Savory Glazed Orange Tofu, pictured above, is a simple and fantastic companion to serve with the noodles.
Shopping/pantry list:This dish proves that you don’t need a lot of ingredients to make a tasty dish. Here’s what the recipe calls for. Chances are some of these are already pantry, freezer, or refrigerator staples:
- Soba noodles (or other type of noodle)
- Green cabbage
- Frozen corn kernels, thawed
- Scallions, cut into 1-inch sections
- Teriyaki sauce
- Neutral vegetable oil
- Dark sesame oil
- Sriracha or Szechuan hot sauce (optional)
Stir-Fried Soba Noodles with Corn and Cabbage
This tasty Asian-inspired dish of stir-fried soba noodles with plenty of cabbage and corn teams well with tofu dishes.
- 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
- 1/4 cup teriyaki sauce, more or less 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.
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