Last night was one of those rare occasions where I find myself cooking only for…myself! Rather than resort to some sort of “lazy vegan” fare, as I sometimes do, I decided to cook up some soba noodles I had hanging around and make a little, single-serving stir fry.
Talk about wow! For something cobbled together from random ingredients I had in the house, it came out pretty darn amazing. I didn’t know I was going to be sharing the recipe, so there aren’t any pictures, but here it is nonetheless. Feel free to mix up the ratio of veggies, or substitute whatever you happen to have on hand.
Sesame Soba Bowl for One
2 oz. soba noodles
3/4 tsp. sesame oil
3/4 tsp. vegetable oil
1 garlic clove, minced
1 tsp. minced fresh ginger
hot pepper flakes, optional
3/4 cup shredded cabbage
1/2 cup broccoli, chopped small
1/2 cup mushrooms, sliced
1/4 cup onion, sliced thin
1/4 cup bell pepper, sliced
1/4 cup carrots, sliced or cut into matchsticks
soy sauce or Bragg’s Liquid Aminos
sesame seeds, for garnish
1) Cook the soba according to package directions. Drain, rinse with cold water, and leave to finish draining while you cook the veggies.
2) Heat the vegetable oil in a sautee pan or wok over medium-high heat. Add the garlic, ginger, and optional hot pepper flakes and stir fry until fragrant–about 30 seconds.
3) Add the onion and bell pepper and stir fry for 2-3 minutes, until soft.
4) Add the carrots and broccoli, stir-frying for another 2-3 minutes, or until the carrots begin to soften and the broccoli is bright green.
5) Add the cabbage and mushrooms and stir-fry until the mushrooms are soft.
6) Stir in a splash of soy sauce or Bragg’s to taste. Continue stir-frying for another minute or so to incorporate the flavors.
7) Remove the pan from the heat. Transfer the soba noodles to your favorite bowl, drizzle with the sesame oil, and toss to coat. Add the veggies, mix it all up, and shake on a few sesame seeds to finish it off.