East Meets West Vegetable Soba Stir-Fry |
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Prep Time: 7 Minutes Cook Time: 20 Minutes |
Ready In: 27 Minutes Servings: 2 |
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I came with this one afternoon whilst in the mood for a stir-fry & the taste of soy. I used butter instead of oil to give it a creamier, almost cheesy taste that still allows it to maintain its Eastern background, but with an Italian perk. It can easily be doubled & you can add tofu for more protein & bell peppers for more of a zip. Ingredients:
4 ounces buckwheat soba noodles |
2 cups broccoli, florrets (fresh or frozen) |
2 cups yellow squash, quartered |
6 green onions, stalks finely chopped (with bulbs) |
2 medium garlic cloves, chopped |
2 tablespoons teriyaki soy sauce (regular soy sauce is fine) |
1 cup plain soymilk (i used silk light) |
2 tablespoons vegan butter |
1/2 teaspoon paprika |
1/4 teaspoon cayenne pepper (optional) |
black pepper |
salt |
Directions:
1. Wash & chop all the vegetables, place the onions & garlic in a medium sauce pan & saute on medium-high heat with 12 tablespoon of the butter for one minute until slightly tender. Pour in 12 cup of the soymilk & one tablespoon of the soy sauce & stir until it bubbles.
2. Then add all of the vegetables & the rest of the soymilk & simmer still on medium-high heat until once again it bubbles.
3. Add the paprika, cayenne (if using) & black pepper & the other tablespoon of soy sauce & butter & reduce to medium heat & simmer for ten minutes, stirring frequently.
4. Meanwhile, salt & put the water on to boil & cook the soba until tender (typically four to five minutes) & drain.
5. Serve the stir-fry sauce over the noodles & top with salt & pepper.
6. Enjoy!
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