Soba Stir-Fry with Edamame and Vegetables

Name: Soba Stir-Fry with Edamame and Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 9 oz (255 g) dried soba noodles; 1 cup (150 g) frozen shelled edamame, straight from the freezer; 1 whole (about 7 oz) (200 g) large red bell pepper, seeded and cut into thin strips about ¼ inch (6 mm) wide; 6 oz (170 g) sugar snap peas, strings removed, halved diagonally; 1 whole (about 3.5 oz) (100 g) medium carrot, peeled and cut into thin matchsticks; 4 whole (60 g) scallions, thinly sliced, white and green parts kept separate; 3 cloves (10 g) garlic, minced; 1 tbsp (10 g) fresh ginger, peeled and finely grated; 3 tbsp (45 ml) neutral oil, such as avocado or canola; 1 tbsp (9 g) toasted sesame seeds; ¼ tsp (½ g) red pepper flakes, or to taste (optional); 3 tbsp (45 ml) soy sauce or tamari; 2 tbsp (30 ml) mirin; 1 tbsp (15 ml) unseasoned rice vinegar; 1½ tbsp (22 ml) toasted sesame oil; 1 tsp (5 ml) maple syrup; 2 tbsp (30 ml) water

From the MyKitchenBank Kitchen

Nutty buckwheat soba noodles are tossed in a hot wok with crisp red pepper, sugar snap peas, carrot and edamame, then coated in a glossy ginger-soy-sesame sauce. It's a fast, plant-based dinner that's ready in about 35 minutes.

Prep: 20 min
Cook: 15 min
Total: 35 min
Makes: 4 main-course servings (about 2 cups / 350 g each)

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Ingredients

4 servings

9 oz (255 g) dried soba noodles
1 cup (150 g) frozen shelled edamame, straight from the freezer
1 whole (about 7 oz) (200 g) large red bell pepper, seeded and cut into thin strips about ¼ inch (6 mm) wide
6 oz (170 g) sugar snap peas, strings removed, halved diagonally
1 whole (about 3.5 oz) (100 g) medium carrot, peeled and cut into thin matchsticks
4 whole (60 g) scallions, thinly sliced, white and green parts kept separate
3 cloves (10 g) garlic, minced
1 tbsp (10 g) fresh ginger, peeled and finely grated
3 tbsp (45 ml) neutral oil, such as avocado or canola
1 tbsp (9 g) toasted sesame seeds
¼ tsp (0.5 g) red pepper flakes, or to taste (optional)
For the sauce
3 tbsp (45 ml) soy sauce or tamari
2 tbsp (30 ml) mirin
1 tbsp (15 ml) unseasoned rice vinegar
1½ tbsp (22 ml) toasted sesame oil
1 tsp (5 ml) maple syrup
2 tbsp (30 ml) water

Equipment (7)

Large pot (5–6 quart / 5–6 L) for boiling noodles
14-inch (35 cm) wok or 12-inch (30 cm) large, deep skillet
Colander or fine-mesh strainer
Small bowl and whisk or fork
Sharp knife and cutting board
Wok spatula or large wooden spoon
Tongs

Steps

Before you start

Put a large pot of water on to boil before you start chopping, so it is ready when the vegetables are cut.
Stir-frying moves fast: have the sauce mixed and every vegetable cut and within reach of the stove before you turn on the wok.
Check the soba package. Many brands contain wheat flour. For a gluten-free dish, buy 100% buckwheat soba and use tamari.
Use frozen shelled edamame straight from the freezer. There is no need to thaw it.

1
Start the water
- Fill a large pot with about 4 quarts (4 L) of water and set it over high heat.
- Cover it so it comes to a full rolling boil while you prepare everything else.
- Do not add salt, because the soy sauce will season the dish.
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Ready when: Water is at a full rolling boil with large, constant bubbles.
2
Mix the sauce
- In a small bowl, whisk together the soy sauce, mirin, rice vinegar, sesame oil, maple syrup and water until the syrup dissolves and the sauce looks evenly blended.
- Set it next to the stove.
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Ready when: No syrup is visible at the bottom of the bowl.
3
Prep the vegetables
- Cut the red pepper into ¼-inch (6 mm) strips and the carrot into thin matchsticks.
- Pull the strings from the snap peas and halve them diagonally.
- Slice the scallions, keeping the whites and greens in separate piles.
- Mince the garlic and grate the ginger, then combine them in one small pile.
- Keep the edamame in its bag in the freezer until needed.
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Ready when: Vegetables are cut to a similar thin size so they cook at the same speed.
Tip: Cut the carrot thinner than you think you need. It is the slowest vegetable to cook in a quick stir-fry.
4
Boil and rinse noodles
- Add the soba to the boiling water and stir gently to separate the strands.
- Cook for 4 minutes, then add the frozen edamame and cook 1 minute more, or follow the package time for the soba if it differs and add the edamame for the last minute.
- Drain in a colander, then rinse under cold running water for 30–60 seconds, gently rubbing the noodles with your hands to wash off surface starch.
- Shake well to drain, then toss with 1 tablespoon (15 ml) of the neutral oil to prevent sticking.
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Ready when: Noodles are tender but still slightly chewy, and the rinse water runs clear. Edamame is bright green and warmed through.
Tip: Do not skip the cold rinse. Soba releases a lot of starch and will turn gummy and clump in the wok without it.
5
Stir-fry hard vegetables
- Heat a wok or large skillet over medium-high heat for 1 minute.
- Add 2 tablespoons (30 ml) neutral oil and swirl to coat.
- Add the carrot and red pepper and stir-fry, tossing constantly, for 3 minutes.
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Ready when: Pepper strips are bright and slightly blistered at the edges but still crisp when bitten.
Tip: If the pan smokes heavily, lower the heat slightly. The oil should shimmer, not burn.
6
Add peas and aromatics
- Add the snap peas and stir-fry for 2 minutes.
- Push the vegetables to the side, then add the scallion whites, garlic, ginger and red pepper flakes (if using) to the cleared space.
- Stir them for 20–30 seconds, then mix them through the vegetables.
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Ready when: Snap peas are vivid green and crisp-tender, and the garlic and ginger smell fragrant but have not browned.
Tip: Burnt garlic turns bitter. If it starts to brown, add the noodles and sauce right away.
7
Toss with noodles and sauce
- Add the noodles and edamame to the wok.
- Pour the sauce over everything.
- Using tongs, lift and toss continuously for 2 minutes, until the noodles are hot and evenly coated and the sauce has reduced to a light glaze that clings to them.
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Ready when: Noodles are steaming hot, glossy and evenly brown, with very little liquid pooling in the pan.
Tip: Toss gently with tongs rather than stirring hard. Soba strands break easily.
8
Finish and serve
- Remove the wok from the heat.
- Fold in most of the scallion greens.
- Taste and add a splash of soy sauce if you want more salt.
- Divide among four warm bowls and top with the sesame seeds and remaining scallion greens.
- Serve immediately.
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Ready when: Scallion greens are bright and just wilted from the residual heat.
Tip: Serve right away. Soba absorbs sauce as it sits and becomes drier.

Good to know

Tips

Soba is more fragile than wheat noodles, so overcooking by even a minute makes it break apart. Start tasting a strand 1 minute before the package time.
Keep the heat on medium-high and avoid overcrowding the wok. If your pan is smaller than 12 inches (30 cm), stir-fry the vegetables in two batches so they sear instead of steam.
For extra richness, drizzle a little more toasted sesame oil over each bowl just before serving, because its flavor fades when heated for long.
Sauce too thin at the end? Toss for another 30 seconds over the heat. Too salty? Add a splash of water or a squeeze of lime juice.

Make ahead

"Mix the sauce up to 3 days ahead and refrigerate it in a jar. Cut all the vegetables up to 1 day ahead and store them in airtight containers in the fridge. Cook, rinse and oil the noodles up to 4 hours ahead and keep them covered in the fridge, then stir-fry as directed."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: store in an airtight container for up to 3 days. Freezer: not recommended, because soba turns mushy when thawed. Reheat in a skillet over medium heat with 1–2 tablespoons of water for 2–3 minutes, tossing until hot, or microwave covered for 1½–2 minutes. The noodles are also good cold."

Substitutions

soy sauce or tamari → gluten-free tamari. Use together with 100% buckwheat soba to make the whole dish gluten-free.
mirin → 1 tbsp dry sherry or rice wine plus 1 tsp extra maple syrup. Gives a similar balance of sweetness and depth.
sugar snap peas → thinly sliced broccolini, green beans or snow peas. Cut broccolini or green beans small and add 1 minute earlier, since they take slightly longer to become tender.
frozen shelled edamame → cubed extra-firm tofu or cooked shrimp. Pan-fry tofu until golden first, or add shrimp in step 6 and cook until pink and opaque, about 2 minutes.