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Stir-Fried Soba Noodles With Sweet Potatoes And Collard Greens
[Vegan, Gluten-Free]

MB By: Marwin Brown

Author Bio

Recipes that explore and push the definition of "soul food." I am Marwin Brown, a married... Read More

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Stir-Fried Soba Noodles With Sweet Potatoes And Collard Greens [Vegan, Gluten-Free]

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This is a wild style, Japanese rooted stir-fry with soul food tendencies. The sweet potatoes and greens are prepared in fairly neutral flavors so each hold up and pair well with the garlic, ginger, soy, etc. The sweet potatoes are such a nice touch, as the sweetness balances out the... Read More

Ingredients You Need for Stir-Fried Soba Noodles With Sweet Potatoes And Collard Greens [Vegan, Gluten-Free]

1/2 cup vegetable stock
1 tablespoon rice wine
1 tablespoon tamari
1/2 teaspoon sugar
Salt to taste
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper
8-ounces soba noodles (make sure they are made from 100 percent buckwheat flour to make it gluten-free)
2 tablespoons sesame oil
1/2 pound roasted sweet potatoes (cut into 1/4-inch squares)
1/4 cup of collard greens
6 ounces fresh baby Portobello mushrooms

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How to Prepare Stir-Fried Soba Noodles With Sweet Potatoes And Collard Greens [Vegan, Gluten-Free]

Combine stock, tamari, rice wine, sugar, and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes in another bowl.
Bring a large saucepan of salted water to a boil and cook the soba noodles according to directions. Drain and toss with the sesame oil.
Heat a flat-bottomed wok over high heat. Add a tablespoon of the oil.
Add the garlic and ginger then stir-fry for no more than 10 seconds before adding the mushrooms.
Stir-fry for 1 minute then add the noodles, sweet potatoes, and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes.
Add the collard greens then stir-fry another 30 seconds to a minute, until well combined, and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.