Stir-Fried Soba Noodles with Veggies


  • 6 oz Buckwheat Soba Noodles
  • 2 teaspoons soy sauce
  • 1 teaspoon lemon juice
  • ½ teaspoon chili paste (you can buy them in Chinese or Korean stores)
  • 6 oz button mushrooms
  • 1 small red bell pepper
  • 1 medium carrot
  • 5 oz tofu
  • 1 bunch baby bok-choy
  • 1 small onion
  • 3 cloves garlic
  • 1 tablespoon cooking oil
  • Salt to taste
  • Crushed red pepper (optional)


  • Cook noodles according to package directions, drain and set aside.
  • Mix soy sauce and lemon juice and set aside.
  • Wash tofu in cold water and wrap in paper towels. Put a light weight on top of it and leave for about 10 minutes to drain.
  • Cut tofu into about 1 inch (or a bit smaller) cubes
  • Lightly spray a cookie sheet with oil and spread tofu in one layer and bake at 400F for about 20 minutes.
  • In the mean time, thinly slice garlic, onion, carrot, bell pepper and mushrooms
  • Wash bok-choy and cut the thick stems off the leaves.  Tear the leaves into small pieces.  Cut the stem into one inch pieces
  • Heat oil in a skillet and add garlic, onion, carrot, mushroom, bell pepper and the bok-choy stem and stir fry for about 5 minutes.
  • Add chili paste and bok-choy leaves and fry for another 1-2 minutes or until bok-choy leaves are wilted.
  • Add cooked noodles and baked tofu to the skillet and add the soy-lemon mixture and mix well and cook for a minute on low flame.
  • Add crushed pepper and mix well.
  • Season with salt.

Serves 2 as a main dish

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