Colorful Veggie Stir Fry with Soba Noodles

December  3, 2012
0 Ratings
  • Serves 2
Author Notes

Want a tasty and super-fast way to get in a whole bundle of veggies? Stir-fry ‘em all up together. For gluten-free, make sure you check ingredients for 100% buckwheat flour. Yep, buckwheat is not a “wheat”. Silly grains, you’re so confusing! —HeatherPierceG

What You'll Need
  • 1 tablespoon peanut oil
  • 2 garlic cloves
  • 2 tablespoons ginger, minced
  • 1 red bell pepper
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons tamari soy sauce
  • Gomasio or toasted sesame seeds
  1. Slice bell peppers into thin strips, cut broccoli florets into bite-size pieces, and slice carrots into thin sticks.
  2. Cook soba noodles according to package directions, but drain 1 minute before suggested cooking time is up.
  3. Heat large skillet over medium high heat and add sesame oil.
  4. Add garlic and ginger and stir-fry for 1 minute.
  5. Add carrots and broccoli, a bit of sea salt, and stir-fry for about 2 minutes.
  6. Add peppers and continue to stir-fry for about 2-5 minutes until veggies are brightly colored and crisp-tender.
  7. Add soba noodles, toasted sesame oil, and soy sauce and stir until everything is well-coated.
  8. Take off heat, top with gomasio or sesame seeds and serve.

See what other Food52ers are saying.

  • molly moss
    molly moss
  • Jack Baum
    Jack Baum

2 Reviews

molly M. June 26, 2015
Also i believe you in step 3 it says sesame oil in place of peanut oil.
Jack B. December 19, 2013
Nice recipe. However, you missed the broccoli, carrots and soba noodles in the ingredients list. I adapted it and modified it somewhat by adding some more veggies, like cut up mushrooms, onion, celery and cauliflower. You can also spice it up a bit by adding some curry too.