This soba noodle veggie stir-fry is a quick, spicy single-serving meal that combines chewy buckwheat noodles with crisp vegetables, egg, and a sesame-sriracha glaze. It's naturally dairy-free, vegetarian, and comes together in under 15 minutes.
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Fill a medium pot halfway with water and bring it to a boil. Add the soba noodles and cook until tender, about 4 to 6 minutes.
While the noodles cook, heat the sesame oil in a large skillet over medium heat.
Add the garlic, ginger, onion, bell pepper, and broccoli. Cover the skillet and cook, stirring occasionally, until softened, about 3 to 4 minutes.
Strain the soba noodles and add them to the vegetables in the skillet.
Push everything to one side and crack the egg into the skillet and cook, breaking up the yolk and white until scrambled, then mix into the vegetables and noodles.
Add the coconut aminos, Sriracha, and nut butter and mix well. Serve warm.
Store cooked noodles and vegetables separately in airtight containers for up to 3 days. Reheat gently in a skillet over medium heat; add the egg fresh when reheating.
Cook the noodles and vegetables in advance and store separately in the fridge for up to 3 days. Reheat gently in a skillet and add fresh egg just before serving to avoid overcooking.
Use chili paste, sambal oelek, or reduce the amount if you prefer less heat. A dash of cayenne pepper or hot sauce works too.
Yes, but soba has a nuttier flavor and lower glycemic index. Thin wheat noodles or ramen also work well.
Cook until the whites set and yolk reaches your preference—2–3 minutes for runny, 4–5 for fully set. Push the egg to the side while stir-frying vegetables if you want more control.
Yes. Double all ingredients and cook in a larger skillet or wok, increasing heat time by 2–3 minutes. Ensure the pan is hot enough so vegetables don't steam.
