Best Steamed Vegetables With Soba Noodles Recipes

SOBA NOODLE VEGGIE STIR-FRY

Soba Noodle Veggie Stir-fry image

This spicy Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.

Provided by Gina

Time 15m

Number Of Ingredients 11

Ingredients

2 ounces uncooked soba noodles
1/2 tablespoon 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 tablespoon coconut aminos
1 tablespoon Sriracha sauce (or less if you don't like it too spicy)
1 tablespoon creamy nut butter

Steps:

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.

Nutrition Facts : ServingSize 1 bowl, Calories 488 kcal, Carbohydrate 63.5 g, Protein 18.5 g, Fat 21 g, SaturatedFat 3.5 g, Cholesterol 186 mg, Sodium 1102.5 mg, Fiber 4 g, Sugar 4 g

SOBA-NOODLE BOWL WITH TOFU

Soba-Noodle Bowl with Tofu image

Everyone will adore the combination of cold soba noodles, gingery asparagus, and luscious steamed tofu in this quick and easy dinner that's vegan to boot.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 11

Ingredients

12 ounces soba noodles
3 tablespoons reduced-sodium soy sauce
1/4 cup fresh lime juice (from 2 to 3 limes)
4 teaspoons chili sauce, such as sambal oelek
4 teaspoons light-brown sugar
1 1/2 teaspoons toasted sesame oil
Kosher salt
2 tablespoons julienned fresh ginger (from a peeled 2-inch piece)
1 pound asparagus, trimmed
1 pound silken tofu, drained
Cilantro leaves and toasted sesame seeds, for serving

Steps:

Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain; run under cold water. Stir together soy sauce, lime juice, chili sauce, sugar, and 1/2 teaspoon oil. Season with salt.
Heat a large straight-sided skillet over medium-high. Add remaining 1 teaspoon oil, ginger, and asparagus; season with salt. Cook 1 minute. Add 1 cup water and bring to a boil, then cover, reduce heat to low, and cook, shaking pan occasionally, until crisp-tender, 3 minutes. Transfer asparagus to a cutting board; let cool, then slice on the bias. Toss with noodles and 1/4 cup dressing. Return skillet to medium-high heat; add tofu. Bring to a boil, then reduce heat to low, cover, and cook 6 to 8 minutes. Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and more dressing; serve.