This maple soy soba noodle stir-fry makes the perfect one pan meal for a busy night! Whenever I don’t have time a lot of time to cook, I always turn to stir fries. They’re easy to make, fast, and you can basically throw whatever ingredients you have in them!
This stir-fry uses soba noodles, which are made of buckwheat, (which is actually gluten-free!) but you can feel free to use whatever asian noodles you have handy. I also love this dish with rice noodles! I love adding edemame beans into my stir fries because they are a great vegetarian source of protein. I recommend buying organic edemame beans if you can, and storing them in your freezer for whenever you may need!
This dish also stores great in the fridge for a few days, and makes a great packed lunch on the go!Print
- 1 pack of soba noodles (or 8 oz)
- 1 tbsp cooking oil
- 1/2 onion, finely chopped
- 1/2 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1 cup spinach
- 1/2 cup edamame beans, cooked according to package
- 1/2 avocado, chopped.
- 1 green onion, chopped
- 1 tbsp toasted sesame seeds
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 2 tsp lime juice
- 1 tsp sesame oil
- Start by making your sauce. Mix all sauce ingredients together in a small bowl. Set aside.
- Boil the soba noodles according to package directions. Drain, and set aside.
- Add oil to a pan, bringing to medium-high heat, add the onions and sauté for 3 minutes.
- Add in the shredded cabbage, carrots, spinach, and edemame, and continue to sauté on medium heat for another 3-5 minutes, or until vegetables are tender.
- Add your noodles to the pan, and sauce, and mix together for 1 minute.
- Plate and garnish with avocado, green onion, and sesame seeds.