Soba Noodle Stir Fry
There are so many things I love about a stir fry. It’s a great way to use up some veggies that have been sitting in the fridge for a while, it’s healthy, delicious and you can use just about any vegetable to create your wonderful dish. AND, it’s a quick, one dish meal! Once I have this baby in July, these one dish meals will come in very handy.
- ½ pound of soba noodles
- 3 tablespoons of coconut oil
- 1 package of firm tofu cubed
- 1 carrot julienne
- 2 celery sticks julienne
- ½ cup of napa cabbage shredded
- ½ cup of red bell pepper julienne
- ½ cup of bok choy julienne
- ¾ cup of bean sprouts
- 5 green onions chopped
- ½ cup of cilantro
- Toasted black sesame seeds for garnish
- ¼ cup of honey
- ¼ cup of soy sauce
- 2 tablespoons of seasoned rice vinegar
- 2 tablespoons of sesame oil
- 1 teaspoon of hot chili oil
- One 2 inch piece of fresh ginger peeled
- 2 garlic cloves
Process in a food processor the sauce ingredients until smooth.
Bring a large pot of salted water to boil. Add soba noodles and cook until al dente. Drain.
Over high heat, melt coconut oil and fry tofu for 3 – 5 mins until golden brown. Remove and set tofu aside. Add carrot, celery, cabbage, red bell pepper, bok choy, bean sprouts and white part of onions. Stir fry for 3 mins. Add tofu, cooked soba noodles and sauce. Cook for 2 mins. Add remaining green onions and cilantro.
Garnish with toasted sesame seeds and serve immediately.