Vegan Stir-Fry Noodles recipe

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Ingredients

½ (8 ounce) package dried soba noodles
1 tablespoon oil, or as needed
¼ cup onion
2 cloves garlic, finely chopped
1 cup assorted mushrooms
¼ cup chopped eggplant
6 leaves bok choy, chopped
2 tablespoons soy sauce
1 teaspoon teriyaki sauce
ground black pepper to taste
1 teaspoon sesame oil
1 green onion, finely chopped

Nutrition Info

326 calories
carbohydrate: 53 g
cholesterol: : -
fat: 10 g
fiber: 3.5 g
protein: 12.2 g
saturatedFat: 1.5 g
servingSize: -
sodium: 1499.9 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 6 minutes. Drain.

  2. Heat oil in a large skillet over medium heat. Add onion and garlic and stir-fry for 1 minute. Toss in mushrooms and eggplant, cook for 2 minutes more. Add cooked soba noodles, bok choy, soy sauce, teriyaki sauce, and pepper. Cook until bok choy is tender, about 2 minutes.

  3. Sprinkle sesame oil and green onion over vegetables and serve.

Recipe Yield

2 servings

Recipe Note

Tasty, quick, simple, and easy to cook vegan stir-fry.

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