This soba noodle stir fry brings together unexpected flavors in a magical way. The fresh veggies mixed with this wonderful sauce is only heightened by the basil surprise in every bite. It’s exciting how easy this recipe is…you can make it even on the busiest day!
I am a huge fan of quick dinners and this one is sure to please everyone in your family…even the pickiest eaters!
Soba Noodle Stir Fry with Edamame, Cherry Tomatoes, Basil, and Baby Bells
This soba noodle stir fry brings together unexpected flavors in a magical way. The fresh veggies mixed with this wonderful sauce is only heightened by the basil surprise in every bite. It's exciting how easy this recipe is...you can make it even on the busiest day!
- 2 tbsp olive oil
- 1 small bunch scallions greens and whites separated
- 3-4 cloves garlic minced
- 1-2 tbsp fresh ginger grated or minced
- 1-2 Thai chilis smashed and thinly sliced OR sub 1-2 tsp red pepper flakes
- 8 oz. sweet baby bell peppers stemmed, seeded, and thinly sliced
- 16 oz. cherry tomatoes quartered
- ~16 oz. edamame in pods steamed and shelled
- 1/2 cup sake
- 2 tbsp soy sauce
- 1 tbsp honey
- 4 bundles soba noodles
- 1 small bunch basil leaves removed, large leaves torn into pieces
Bring water to boil to cook your noodles.
In the meantime, heat 2 tbsp olive oil in a large sauté pan over medium heat.
Add your scallion whites, garlic, ginger, and Thai chillis (or red pepper flakes). Cook 1-2 minutes until soft.
Add your bell peppers and tomatoes. Cook 3-4 minutes. You do not want the veggies too soft. Toss in your shelled edamame.
Cook your soba noodles per the package, should take ~4 minutes.
Turn the heat to medium-high. Add your soy sauce, sake, and honey to the sauté pan. Toss to coat. Cook 30 seconds to 1 minute until the alcohol cooks out, but you don't want to reduce the sauce too much.
Turn the heat back down to medium. Add your soba noodles to the sauté pan. Add your basil. Toss well to coat.
We ate tons of soba noodles on our trip to Japan, but never like this! This is asian fusion at it’s finest.