Soba Noodle Stir-fry | PCC Natural Markets

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Soba Noodle Stir-fry

Serves: 6

Your rating: None (19 votes)
Your rating: None (19 votes)


These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free


Boil 2 quarts water in large pot. Cook noodles until al dente, about 4 minutes. Strain and set aside.

In a small bowl, combine soy sauce, sesame oil, molasses, mirin, rice vinegar, salt, ginger, garlic, white pepper and red pepper flakes.

Heat wok over high heat; add oil. Add tofu cubes and stir-fry until browned. Add vegetables and cover for 3 minutes. Add cooked noodles and sauce mixture to vegetables and tofu. Stir until coated evenly by sauce. Serve hot or cold.

Recipe by Leika Suzumura, former PCC Nutrition Educator

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Meatless Monday -

These all sound like good recipes - and probably work well with all kinds of substitutions/variations - esp. this stir fry. When it's an feature called 'Meatless Monday' though - and probably geared toward less meat/more healthy/responsible eating - "Here are five satisfying recipes for five Mondays. They're so good, we don't think you'll even miss the meat." - wouldn't it be great if people thought about that for a minute before commenting that they added meat to the recipe?!?

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