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!
See medical disclaimer below. ↓


    • 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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The ideas expressed here are solely the opinions of the author and are not researched or verified by AGEIST LLC, or anyone associated with AGEIST LLC. This material should not be construed as medical advice or recommendation, it is for informational use only. We encourage all readers to discuss with your qualified practitioners the relevance of the application of any of these ideas to your life. The recommendations contained herein are not intended to diagnose, treat, cure or prevent any disease. You should always consult your physician or other qualified health provider before starting any new treatment or stopping any treatment that has been prescribed for you by your physician or other qualified health provider. Please call your doctor or 911 immediately if you think you may have a medical or psychiatric emergency.

Taylor Marks
Taylor Marks is a certified holistic health coach and professionally trained chef from The Institute of Culinary Education. Her passions include the latest research in health science, culinary arts, holistic wellness, and guiding others towards feeling their best.


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