Dinner
Soba Noodle Veggie Stir-fry
Soba noodles toss with toasted sesame oil, garlic, and ginger, mingling with crisp onion, bell pepper, and broccoli until each strand glistens. A silky swirl of egg, coconut aminos, creamy nut butter, and gentle Sriracha coats everything in rich, nutty warmth with a subtle, lingering heat.
- Total
- 15 min
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 1
Nutrition per Serving
- Calories
- 488
- Protein
- 19g
- Carbs
- 64g
- Fat
- 21g
- Fiber
- 4g
- Sugar
- 4g
- Sodium
- 1103mg
Ingredients
- 2 oz uncooked soba noodles
- 1/2 tbsp toasted sesame oil
- ½ teaspoon minced garlic
- ½ teaspoon ground ginger
- ¼ cup chopped onion
- ¼ cup chopped bell pepper
- ¼ cup broccoli florets
- 1 large pasture-raised egg
- 1 tbsp coconut aminos
- 1 tbsp Sriracha sauce (or less if you don’t like it too spicy)
- 1 tbsp creamy nut butter
Instructions
- Fill a medium pot halfway with water and bring it to a boil. Add the soba noodles and cook until tender, about 4 to 6 minutes.
- While the noodles cook, heat the sesame oil in a large skillet over medium heat.
- Add the garlic, ginger, onion, bell pepper, and broccoli. Cover the skillet and cook, stirring occasionally, until softened, about 3 to 4 minutes.
- Strain the soba noodles and add them to the vegetables in the skillet.
- Push everything to one side and crack the egg into the skillet and cook, breaking up the yolk and white until scrambled, then mix into the vegetables and noodles.
- Add the coconut aminos, Sriracha, and nut butter and mix well. Serve warm.