Maple soy soba noodle stir-fry

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!

Honey soy soba noodle stir-fry

• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 2-4

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Ingredients

Stir-fry

• 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

sauce

• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 2 tsp lime juice
• 1 tsp sesame oil

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Instructions

1. Start by making your sauce. Mix all sauce ingredients together in a small bowl. Set aside.
2. Boil the soba noodles according to package directions. Drain, and set aside.
3. Add oil to a pan, bringing to medium-high heat, add the onions and sauté for 3 minutes.
4. 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.
5. Add your noodles to the pan, and sauce, and mix together for 1 minute.
6. Plate and garnish with avocado, green onion, and sesame seeds.