Healthy Soba Noodle Stir Fry 

This soba noodle stir fry is a quick mid-week recipe packed with veggies and bursting with flavor. And it's vegan...

Soba noodle stir fry is one of my favorite meals when I have some extra veggies in my fridge, I don’t have a lot of time to cook, and I want a delicious meal that will keep me feeling satisfied. This dish tastes like a comfort meal but is loaded with vibrant veggies and fiber so if you have any picky eaters in your life, this recipe is for you! 


  • 6oz buckwheat soba noodles
  • 1/4 cup sliced cremini mushrooms
  • 1/4 cup frozen edamame
  • 1/4 cup orange bell pepper slices 
  • 1 tablespoon sesame oil
  • For the sauce:
    • 2 tablespoons tamari or soy sauce
    • 1 tablespoon toasted sesame oil
    • 1/2 tablespoon rice vinegar 
    • 1 garlic clove, minced or 1/2 tsp garlic powder
    • 1 tsp coconut sugar, optional
    • Sea salt and pepper to taste
  • For garnish:  
    • Thinly sliced green onion
    • 1 tsp black or white sesame seeds


  • Before you begin cooking, combine your sauce ingredients: tamari, toasted sesame oil, rice vinegar, garlic, coconut sugar, salt, and pepper. Set aside. 
  • Fill a medium pot with water and bring to a boil. Cook soba noodles according to the directions on their package. 
  • While your noodles are cooking, in a large saute pan, heat sesame oil over medium heat. Once hot, add bell pepper slices and saute for 1-2 minutes, then add your mushroom slices & edamame and saute for 2 minutes more. Adjust the saute time depending on how well done or crispy you like your veggies.
  • Add strained noodles and prepared sauce to the vegetable sauté pan and stir to combine. Season with salt and pepper to taste. 
  • Transfer to a serving plate and top with sliced green onion and black sesame seeds. Serve hot or cold. 
  • Enjoy!


    • Hi Suzanne! This will make roughly 3 servings, depending on if you are serving it as a stand alone meal or with any sides.


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Taylor Marks
Taylor Marks is a certified holistic health coach and current student at The Institute of Culinary Education studying health supportive culinary arts. Her passions include making nourishing food taste and look delicious and guiding others towards feeling their best.


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