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Emphasis on simple, this noodle dish uses soba noodle, some veggies and a mixture of Asian sauces. Vegan oyster sauce is just vegetarian stirfry sauce. I used sweet soy sauce but mirin or additional regular soy sauce plus 1 tsp sugar will substitute. Simple and quick for dinner in under 30 minutes.


9 oz soba noodles

2 Tbsp sesame oil

3 carrots, peeled and sliced

1 small head bok choy, or 3 baby bok choy, cut in 1" slices, separate white parts from green

1" Fresh ginger, minced

2 cloves Garlic, minced

1 cup edamame

3 scallions, cut in 1" pieces

Sesame seeds

(Stirfry sauce)

3 Tbsp soy sauce

1 Tbsp sweet soy sauce

1 Tbsp vegan oyster sauce(vegetarian stirfry sauce)

1-2 tsp sambal oelek (or 1/8 tsp red chili peppers)

2 Tbsp water


1. Cook Soba noodles according to package directions reserving 1/2 cup cooking water for later use. When noodles are done, drain and toss with the sesame oil. Set aside.

2. In a large skillet over medium-high heat with 1 Tbsp oil sauté carrots for 2 minutes. Add bok choy whites and continue to sauté another minute. Add ginger and garlic and continue to cook until fragrant, approximately 1 to 2 minutes. Stir in the bok choy greens and 1/4 cup reserved cooking water. Saute the vegetables, adding a little more of the cooking water when necessary to prevent sticking, approximately 3 minutes. Stir in edamame and scallions, continue to saute until heated through, approximately 2 minutes.

3. Add the noodles and stir-fry sauce. Continue to cook, stirring frequently until everything well combined and heated through. Sprinkle with sesame seeds before serving.

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