These delicious, easy noodle bowls use frozen stir fry vegetables so you can get your meal prepared lightening quick!
Course Lunch, Main Course
Cuisine Asian-Inspired
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 341kcal
Author Laura Yautz
Ingredients
5ozSoba Noodles
2teaspoonToasted Sesame Oil
5cupsFrozen Stir Fry Vegetables
1cupFrozen Shelled Edamame
For the Sauce
1tablespoonCornstarch
2tablespoonCold Water
2tablespoonLow Sodium Soy Sauce
2tablespoonRice Vinegar
1tablespoonHoney(or Maple Syrup or Brown Sugar for vegan substitute)
2teaspoonToasted Sesame Oil
2Garlic cloves,minced
1 ½teaspoonGrated Ginger
½teaspoonRed Pepper Flakes,more or less to taste
To Garnish:
Sliced Green Onions
Sesame Seeds
Instructions
Begin bringing a large pot of water to a boil, in which to cook the noodles.
While the water is heating up, make the sauce: combine cornstarch and water, and whisk to combine. Add all the rest of the sauce ingredients, and again whisk to combine. Set aside for now.
When the pot of water is boiling, add the soba noodles, and cook per package directions. Drain and set aside. Toss with a bit of oil if they will sit long.
In a wok or large skillet, heat the sesame oil, and add frozen stir fry vegetables and edamame. Stir fry the vegetables until they are thawed and crisp-tender.
Add the sauce to the wok or skillet, and simmer until thickened.
Add the noodles and toss to combine.
Garnish with green onions, and sesame seeds, or as desired.