Soba Noodle Stir Fry with Edamame
This soba noodle stir fry with summer veggies brings together unexpected flavors in a magical way. The fresh summer veggies are mixed with this wonderful sauce is only heightened by the basil surprise in every bite.
Servings: 4
Calories: 286kcal
Ingredients
- 2 tbsp avocado oil
- 6 scallions greens and whites separated
- 4 cloves garlic minced
- 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
- 12 oz. shelled edamame
- ½ cup sake
- 3 tbsp soy sauce
- 1 tbsp honey
- 3 bundles soba noodles
- 2 oz. basil stemmed, large leaves rough chopped
Instructions
- Bring water to boil to cook your noodles.
- In the meantime, heat 2 tbsp avocado 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.
Nutrition
Calories: 286kcal | Carbohydrates: 26g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Sodium: 785mg | Potassium: 884mg | Fiber: 7g | Sugar: 12g | Vitamin A: 3255IU | Vitamin C: 112.1mg | Calcium: 116mg | Iron: 4mg
