Usuba
Soba with Vegetables in Wok
A quick Asian buckwheat noodle dish with stir-fried vegetables, garlic, and sesame oil. Cooked in a wok or deep skillet. Perfect for a summer menu as a hot or cold dish.
- Total
- 30 min
- Standard serving
- 222.3 g
Ingredients
Total 10
Instructions
- 1
Step 1
Boil water in a pot, add soba noodles and cook for 10 minutes until done.
- 2
Step 2
Cut the carrots and peppers into thin sticks. Cut the green pea pods into pieces. Slice the shiitake mushrooms into thin slices.
- 3
Step 3
Finely chop the garlic, green onions, and fresh cilantro.
- 4
Step 4
Heat sesame oil in a wok over medium heat. Add garlic and stir-fry for 1 minute, stirring constantly.
- 5
Step 5
Add carrots, bell pepper, peas, and mushrooms. Cook for 2–3 minutes, stirring constantly.
- 6
Step 6
Pour in 2 tablespoons of soy sauce and 5 tablespoons of noodle broth. Reduce heat, cover with a lid, and simmer for 3 minutes.
- 7
Step 7
Drain the cooked noodles in a colander and rinse with cold water.
- 8
Step 8
Open the wok lid, add the remaining 2 tablespoons of soy sauce, green onions and cilantro. Mix well.
- 9
Step 9
Put the noodles in the wok, stir and heat over fire for 1–2 minutes.
- 10
Step 10
Serve the dish garnished with a pinch of finely chopped green onions.
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