Spicy Soba Noodle Vegetable Stir-Fry

Oodles and oodles of delicious noodles!

Yup, that’s exactly what we have here today with this spicy soba noodle vegetable stir-fry!

Two bowls filled with Spicy Soba Noodle Vegetable Stir-Fry and a silver fork.

35 minutes. Crisp tender veggie goodness. A super simple homemade spicy sauce. Crunchy cashews. Oh-so-slurpable noodles.

All joining forces in this easy, healthy and of course, tasty dinner!

Now, important question. Are you on the soba noodle train? I’ll admit that I’ve been kinda sorta obsessed with them for ages. Which you probably wouldn’t even know considering I haven’t shared a recipe using them in over three years (soba noodle and pine nut salad anyone?!).

But, but, but. In case you aren’t familiar, soba noodles are noodles made from buckwheat flour (making them gluten-free) and they have this awesome nutty flavor. {Side note – certain brands also use wheat flour in their soba noodles … so be sure to check the ingredients if needed for your diet!}

The other really awesome part? They usually cook in about four minutes flat. And who am I to argue with that.

Quick noodle-y goodness? Soba noodles, you jazzy little things you.

An overhead view of Spicy Soba Noodle Vegetable Stir-Fry in a grey bowl with another bowl off to the side.

Tips & Tricks For This Spicy Soba Noodle Vegetable Stir-Fry

  1. Okay, I know I said this directly up above but I want to mention it one more time. If you are gluten free, please be sure to read the ingredients on your soba noodles as a lot of brands use some wheat flour in addition to the buckwheat flour. Pure soba noodles can definitely be found but it will just depend on what your store carries (ordering online is always an option!).
  2. Not feeling the soba noodles? No problem-o! You can absolutely use other types of similar shaped noodles in this stir-fry. Whole wheat spaghetti is a great alternative option.
  3. Let’s talk the sauce. With the full two tablespoons of sriracha, the sauce definitely has plenty of kick. I’ve also found that the spice level can vary a bit in different brands of sriracha – so just play around and find the amount that’s right for you!
  4. Once you start cooking, the stir-fry goes really fast. So this is one of those recipes where I’d encourage you to have everything prepped and ready to go before you start the cooking process.
  5. And finally! You could definitely bulk this pasta up by topping with a protein of choice. Customizable recipes for the win!

Also … words I use in every single post when talking about noodles – oodles, slurp-able, jazzy. Don’t believe me? See this rainbow vegetable lo mein OR this spicy broccoli carrot noodle stir-fry. I think I have a problem.

A side angle view of Spicy Soba Noodle Vegetable Stir-Fry with a fork in the bowl.

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Spicy Soba Noodle Vegetable Stir-Fry

Spicy Soba Noodle Vegetable Stir-Fry

Yield: about 4 servings
Prep Time: 17 minutes
Cook Time: 18 minutes
Total Time: 35 minutes
This easy spicy soba noodle vegetable stir-fry is a perfect weeknight dinner! 35 minutes, packed with veggies and an easy homemade sauce!

Ingredients

For the sauce:

  • ¼ cup low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 to 2 tablespoons sriracha, to taste
  • 1 tablespoon pure maple syrup
  • 1 tablespoon water
  • 2 large cloves garlic, minced
  • 1 teaspoon grated fresh ginger

For the stir-fry:

  • 8 ounces uncooked soba noodles
  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 (8 ounce) package baby bella mushrooms, sliced
  • 2 cups bite-sized broccoli florets
  • 2 cups thinly sliced napa cabbage
  • 1 cup organic edamame*
  • ½ cup loosely packed cilantro leaves, chopped
  • chopped raw cashews or peanuts, for garnish

Instructions

For the sauce:

  1. In a small bowl, whisk together all the ingredients for the sauce. Set aside.

For the stir-fry:

  1. Bring a large pot of water to a boil. Cook the soba noodles according to the package directions until just al dente (usually about 4 minutes). Drain, then rinse with cold water.
  2. Meanwhile, add the olive oil to a large nonstick skillet set over medium heat. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the mushrooms and broccoli and cook for about 5 minutes, until the broccoli is crisp tender. Add in the cabbage and edamame and cook for about 2 minutes, until the cabbage has softened. Add in the drained pasta and the sauce. Continue to cook, tossing frequently, for about 1 minute, until everything is hot. Remove from the heat and garnish with the fresh cilantro and chopped nuts. Serve immediately!

Notes

*If you can only find frozen edamame, add it to the skillet with the mushrooms and broccoli.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 286 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 1111mg Carbohydrates: 34g Fiber: 6g Sugar: 8g Protein: 14g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.