This maple soy soba noodle stir-fry makes the perfect one pan meal for a busy night! It's made with soba noodles, which are made from buckwheat. So even if you're gluten-free, you can still enjoy a big bowl of savory and sweet stir-fry noodles. It's easy to make and it will keep in the refrigerator for a few days, so prepare yourself for some seriously delicious leftovers — if they make it past the first day.

Maple Soy Soba Stir Fry [Vegan, Gluten-Free]





Cooking Time




For the Stir-Fry:

  • 1 8-ounce package of soba noodles
  • 1 tablespoon cooking oil
  • 1/2 onion, finely chopped
  • 1/2 cup shredded purple cabbage
  • 1/2 cup shredded carrots
  • 1 cup spinach
  • 1/2 cup edamame beans, cooked according to package
  • 1/2 avocado, chopped.
  • 1 green onion, chopped
  • 1 tablespoon toasted sesame seeds

For the Sauce:

  • 2 tablespoons tamari
  • 2 tablespoons maple syrup
  • 2 teaspoons lime juice
  • 1 teaspoon sesame oil


To Make the Sauce:

  1. Mix all sauce ingredients together in a small bowl. Set aside.

To Make the Stir-Fry:

  1. Boil the soba noodles according to package directions. Drain and set aside.
  2. Add oil to a pan, bring to medium-high heat, add the onions, and sauté for 3 minutes.
  3. Add in the shredded cabbage, carrots, spinach, and edamame, and continue to sauté on medium heat for another 3-5 minutes, or until vegetables are tender.
  4. Add your noodles to the pan, and sauce, and mix together for 1 minute.
  5. Plate and garnish with avocado, green onion, and sesame seeds.

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Nutritional Information

Per Serving: Calories: 246 | Carbs: 28 g | Fat: 13 g | Protein: 8 g | Sodium: 63 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.