Soba Noodle Stir Fry with Shiitakes, Broccolini, and Tofu

Updated: Jun 10



Bring me all the stir fries- I'll take 'em any and every way I can! I've said it before and I'll say it again, stir fry is my favorite weeknight meal. You can prep almost everything ahead of time and the final dish comes together at lightning speed. This tempting Soba Noodle Stir Fry is one of our new favorites. I love hearty Japanese soba noodles- they are chewy, nutty, and totally delectable (my boys will agree that soba noodles are also really fun to slurp). Made with buckwheat, they’re loaded with protein, fiber and other nutritious vitamins- win win win all around.

Here, the noodles get partnered with tender blanched broccolini, sweet corn, earthy shiitakes, and crispy tofu and then tossed with a savory sauce. I’ve added a little tahini to the blend for a tinge of creaminess. The nuttiness from the tahini compliments the other ingredients really nicely! This recipe does require some easy prep steps, so plan accordingly. I like to cook the soba noodles, make the sauce, and blanche the broccolini earlier in the day so that everything is ready to go come dinner time. Having all of your ingredients chopped and prepped before making stir fry is important- this is a fast process involving high heat. That sizzling garlic isn’t going to wait for you to slice mushrooms before it burns! This dish will have you salivating over soba- enjoy!

prep time: ~30 min. cook time: ~12 min. serves: 4


INGREDIENTS

3 tbsp tamari or soy sauce

1 tbsp rice vinegar

2 tsp sesame oil, divided

1 to 2 tsp chili garlic sauce

1-1/2 tbsp tahini

1 tsp honey

1/2 cup vegetable stock or water

1/2 lb broccolini (also called baby broccoli)

6 oz soba noodles

2 tbsp avocado oil, divided, plus more as needed

1 lb block extra firm tofu, cut into small cubes or dominoes

2 cloves garlic, minced

1 tbsp minced ginger

1/2 jalapeño, minced (optional)

6 scallions, thinly sliced (reserve some for garnish)

8 oz sliced shitake mushrooms (caps only)

1 ear of fresh corn (or 1/2 cup frozen, thawed kernels)

1 cup chopped cilantro (reserve some for garnish)


FOR SERVING

cilantro leaves, sliced scallions, lime wedges, Chile Crunch or Siracha

INSTRUCTIONS

Make the sauce by combining the tamari or soy sauce, rice vinegar, 1 tsp sesame oil, chili garlic sauce, tahini, honey, and stock (or water) in a measuring cup or bowl. Whisk to thoroughly combine and set aside.


Cook the soba noodles: bring a large pot of salted water to a boil. Add the soba noodles and cook according to package directions. Remove the noodles with tongs to a colander (reserve the water) and run them under cold water to halt cooking. Let them drain, then add them to a medium bowl and toss with 1 tsp sesame oil. Set aside.


Blanche the broccolini: Add the broccolini to the same water used to cook noodles and blanche for 2 minutes, until bright green and al dente. Strain the broccolini in a colander and run under cold water. Dry the broccolini on a kitchen towel and then chop into 2" pieces. Set aside.


Press as much water out of the tofu as possible, laying the cut pieces on a paper towel lined plate and blotting/pressing gently with more paper towels. Heat 1 tbsp of the avocado oil in a large non stick skillet or wok set over medium high heat. When the oil is pot, lay the tofu in an even layer in the pan to brown. Season it with a little salt. Flip the tofu pieces over after 2-3 minutes and brown the other side. Remove the browned tofu to a plate and set aside.


Add the second tbsp of avocado oil to the skillet and add the scallions (reserving a few for garnish), garlic, ginger, and jalapeño. Cook stirring constantly 30 seconds, until fragrant. Add the mushrooms and corn, season with a little salt, and stir to coat with the oil. Cook the vegetables 3 minutes, until starting to brown. Add the broccolini, soba noodles, tofu, and cilantro (reserving some for garnish) to the pan and stir to combine. Pour the sauce over the top and toss to coat- allow everything to warm together over medium heat 2 minutes. Serve the noodles in shallow bowls sprinkled with scallions and cilantro, and drizzled with a little Chile Crunch or Siracha on top. A lime wedge on the side is also nice!


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