03/21/2025Pasta - Tofu, legumes and seitan - Main courses

One-pot stir-fried soba noodles with ginger

Name: One-pot stir-fried soba noodles with ginger
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 120 g Snow peas; 200 g Paris mushrooms; 40 g fresh ginger; 200 g tempeh; 1 tbsp neutral oil; 3 tbsp soy sauce or tamari; 160 g Soba noodles; 500 mL water; Mirin; Whole roasted cashew nuts

One pot Gluten-free Autumn / Winter Asian cuisine Lunchbox Oven-free Blender-free

For: 2 serv.Difficulty: EasyPreparation: 5 minCooking: 15 min

It had been a little while since I last had soba noodles! They’re made from buckwheat, so they’re naturally gluten-free, but some brands add wheat flour—so if you have an allergy, be sure to check the package first!

Since they cook in just 3-4 minutes, I thought they’d be perfect for a one-pot recipe. Here, I cook them directly in the pan with the toppings—mushrooms, snap peas, and tempeh—then stir-fry everything together. It’s a quick and delicious vegan meal! 😍

Servings

Ingredients

Cups

-Snow peas 120 (g)
-Paris mushrooms 200 (g)
-fresh ginger 40 (g)
-tempeh 200 (g)
-neutral oil 1 (tbsp)
-soy sauce or tamari 3 (tbsp)
-Soba noodles 160 (g)
-water 500 (mL)
-Mirinoptional
-Whole roasted cashew nutsoptional

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Steps

Slice the snap peas and mushrooms. Peel and mince the ginger.
In a pan, heat the oil. Sauté the ginger over high heat for about a minute.
Add the mushrooms and tempeh. Sauté for 2-3 minutes until they start to brown. Deglaze with soy sauce. Add the snap peas and stir-fry for just a few moments until slightly tender.
Add the soba noodles and water. Cook over high heat until the water has evaporated and the noodles are fully cooked.
Stir-fry the noodles and toppings together for another 2 minutes. You can add an extra splash of soy sauce and some mirin. Serve with a handful of cashews on top!