I came with this one afternoon whilst in the mood for a stir-fry & the taste of soy. I used butter instead of oil to give it a creamier, almost cheesy taste that still allows it to maintain its Eastern background, but with an Italian perk. It can easily be doubled & you can add tofu for more protein & bell peppers for more of a zip.
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Units: US | Metric
- 4 ounces buckwheat soba noodles
- 2 cups broccoli, florrets (fresh or frozen)
- 2 cups yellow squash, quartered
- 6 green onions, stalks finely chopped (with bulbs)
- 2 medium garlic cloves, chopped
- 2 tablespoons teriyaki soy sauce (regular soy sauce is fine)
- 1 cup plain soymilk (I used Silk Light)
- 2 tablespoons vegan butter
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- black pepper
- 1Wash & chop all the vegetables, place the onions & garlic in a medium sauce pan & saute on medium-high heat with 12 tablespoon of the butter for one minute until slightly tender. Pour in 12 cup of the soymilk & one tablespoon of the soy sauce & stir until it bubbles.
- 2Then add all of the vegetables & the rest of the soymilk & simmer still on medium-high heat until once again it bubbles.
- 3Add the paprika, cayenne (if using) & black pepper & the other tablespoon of soy sauce & butter & reduce to medium heat & simmer for ten minutes, stirring frequently.
- 4Meanwhile, salt & put the water on to boil & cook the soba until tender (typically four to five minutes) & drain.
- 5Serve the stir-fry sauce over the noodles & top with salt & pepper.
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Nutritional Facts for East Meets West Vegetable Soba Stir-Fry
Serving Size: 1 (461 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 340.4
- Calories from Fat 31
- Total Fat 3.4 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 1566.9 mg
- Total Carbohydrate 65.6 g
- Dietary Fiber 5.9 g
- Sugars 10.9 g
- Protein 19.2 g
The following items or measurements are not included: