I love a good bowl of noodles. Now, being Italian, the bowls of noodles I grew up with have always had hearty marinara sauce poured over them. I didn’t really start appreciating Asian stir fry noodles until I was a little older and cooking for myself. Stir fry is one of the easiest, most healthy meals to put together and is such a great way to use up any produce you have laying around. I’ve had an abundance of Asian cabbages (napa cabbage and bok choy) in my produce drawer lately, since I’ve joined a local CSA, and I couldn’t think of a better way to use them up than in a stir fry tossed with delicious soba noodles. This noodle bowl is simply delicious, hot or cold…and makes great leftovers for lunch the next day.
Soba Noodle Stir Fry
serves 2-4 (depending if serving as main meal or as a side)
6 oz (1/2 package) soba noodles
2 heads Napa cabbage, sliced thin (my cabbages were small, so if you can only find large ones you may want to stick with 1)
1 teaspoon vegetable oil
4 heads baby Bok Choy, sliced thin (again, depends on size)
1-2 carrots, shredded
4 cloves garlic, minced
1 teaspoon ginger, minced
pinch of salt and pepper
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
2 tablespoons peanut sauce (you can find this in the Asian section of most grocery stores)
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon hot chile sauce, like Sriracha (more or less depending on how much spice you want)
Prep your vegetables and sauce first. Set aside.
Heat wok. Boil water.
Heat vegetable oil in wok, then carefully add garlic, ginger and sliced cabbage. Add a pinch salt and pepper. Toss cabbage around for about 2-3 minutes until cooked through. Turn off heat and set aside.
Cook noodles according to directions (about 4 minutes). When noodles are done, turn on heat under wok and add noodles to vegetable mixture. Pour sauce over noodles and vegetables and carefully toss to combine. Serve noodles in bowls with shredded carrot over top. Serve with additional hot chile sauce if desired.