- Prep Time: 15 mins
- bake Time: 30 mins
- Total Time: 45 mins
Ingredients
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Ingredients for the noodles:
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10 oz soba noodles
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½ yellow onion, chopped
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3 cloves garlic, pressed
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2 tbsp olive oil
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1 inch piece fresh garlic, grated
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3 bell peppers (red, yellow, orange), sliced
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1 carrot, grated
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10 oz container sliced crimini mushrooms
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9 oz shelled edamame, fresh or frozen
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8 oz can sliced water chestnuts, drained
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¼ red cabbage, thinly sliced
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5 spring onions, sliced (for garnish)
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Anthony’s Goods Black Sesame Seeds, for garnish
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Anthony’s Goods White Sesame Seeds, for garnish
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Ingredients for the sauce:
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⅓ cup low sodium soy sauce
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2 tbsp sesame oil
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2 tbsp rice vinegar
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1 tbsp maple syrup
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Salt, to taste
Instructions
Naturally gluten free soba noodles, nutty sesame oil and an array of vegetables come together to make a mouth-watering stir fry. Crunchy sesame seeds add texture to this vegan meal.1. Cook the soba noodles according to package instructions and prepare all of the vegetables.
2. In a small bowl, whisk together the ingredients for the sauce and set it aside.
3. In a large pan, sauté the onions, garlic and grated ginger in the olive oil until the onions are soft and translucent. Add the sliced peppers, mushrooms and grated carrots. Cook until soft.
4. Then, add the edamame, water chestnuts and cabbage. Cook until the cabbage is soft, then add the sauce and the cooked noodles. Mix everything together and season with more salt, if needed.
5. Garnish with sliced spring onions, black sesame seeds and white sesame seeds.
