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]
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:
- Mix all sauce ingredients together in a small bowl. Set aside.
To Make the Stir-Fry:
- Boil the soba noodles according to package directions. Drain and set aside.
- Add oil to a pan, bring to medium-high heat, add the onions, and sauté for 3 minutes.
- 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.
- Add your noodles to the pan, and sauce, and mix together for 1 minute.
- Plate and garnish with avocado, green onion, and sesame seeds.