Soba Noodle Stir Fry

We have a term in Arabic called “Moune” that essentially means the  food storage/cupboard. You do a big shop every once in a while and store all that food in a cupboard, I did that a while ago and wanted to just cook something that I had in there. So out came Soba noodle stir fry out of my mouneh cupboard 🙂

photo 4


  • Packet of soba noodles
  • 3 carrots julienne’d
  • 10 baby corn sliced
  • 2 cup broccoli
  • 2 cup bean sprouts
  • 1 cup sliced mushrooms
  • 1/4 cup low sodium soy sauce
  • 2 tbsp coconut sugar
  • 3 tbsp rice vinegar
  • 3 garlic minced
  • small ginger minced
  • 1 tsp sesame oil

Soba noodles are a good source of fiber and protein containing 3 grams of fiber per serving  and a 2-ounce serving of dry soba noodles contains 6 to 8 grams of protein. So the next time you get asked how you get your protein on a vegan diet you know what to say 😉


  1. Start by cooking the soba noodles in a boiling pot of water. They should only need about 5-7 minutes until soft
  2. While the noodles are cooking, in a wok add in the sesame oil, ginger and garlic -stir for a couple of minutes. Then add in the rest of the vegetables with the soy sauce, coconut sugar, rice vinegar and stir. Leave them for 5-10 minutes to wilt downphoto 1 (6)

photo 2 (9)

3. When the noodles have finished cooking, drain the water out and add them back into the wok with the rest of the vegetables. Leave them for 5 mins or until all the vegetables have cooked. I like my broccoli soft so i kept them on until then but  amend based on preference


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