Ingredients:

  • 8 oz (225 g) soba noodles
  • 2 tablespoons (30 mL) vegetable oil
  • 1 medium carrot, julienned (about 1 cup)
  • 1 bell pepper (red or yellow), sliced (about 1 cup)
  • 1 zucchini, sliced (about 1 cup)
  • 1 cup broccoli florets
  • 3 cloves garlic, minced
  • 1 tablespoon (15 mL) fresh ginger, minced
  • 3 tablespoons (45 mL) soy sauce (or tamari for gluten-free)
  • 1 tablespoon (15 mL) sesame oil
  • 1 tablespoon (15 mL) rice vinegar
  • 2 green onions, sliced for garnish
  • Sesame seeds for garnish (optional)

Instructions:

  1. Boil water in a large pot.
  2. Add soba noodles and cook according to package instructions (usually 4-5 minutes).
  3. Drain and rinse with cold water. Set aside.
  4. While the noodles cook, julienne the carrot, slice the bell pepper and zucchini, and cut broccoli into florets.
  5. Heat vegetable oil in a large skillet or wok over medium-high heat.
  6. Add minced garlic and ginger, sauté for 30 seconds until fragrant.
  7. Add carrots, bell pepper, zucchini, and broccoli; stir-fry for about 4-5 minutes until just tender but still vibrant.
  8. Add the drained soba noodles to the skillet with the vegetables.
  9. Pour in soy sauce, sesame oil, and rice vinegar; toss everything together for 2-3 minutes until heated through.
  10. Plate the stir-fried noodles and garnish with sliced green onions and sesame seeds.