There are so many reasons to love this dish. It has an irresistibly creamy and flavorful sauce that will have you licking your bowl. The vegetables give each bite different flavor combinations. The soba noodles, which are made from buckwheat flour, provide you with a complete protein. It’s a crowd pleaser.
One of my favorite things about this dish is that the vegetables you use are completely interchangeable. That’s the beauty of stir fry, just add the veggies you have on hand. This meal comes together quickly, perfect for a busy night!
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This creamy Asian noodle stir-fry is packed with flavor.
- 8 oz soba noodles
- 1 tbsp olive oil
- 1 tbsp ginger grated
- 4 cloves garlic minced
- 1/3 cup green onion chopped
- 1 red bell pepper seeded and sliced
- 2 cups cabbage shredded
- 1 cup snow peas
- 1/3 cup soy sauce
- 1/3 cup cashew butter
- 1/3 cup water
- 1/4 cup agave nectar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
Cook noodles according to package directions. Drain, and set aside.
Heat oil in wok, over med-low heat. Once hot, add garlic and ginger. Stir fry for 1 minute.
Adjust heat to medium. Add vegetable, stir fry 5-7 min. While vegetables cook, whisk together sauce ingredients.
Pour sauce over vegetables. Add the noodles, and stir everything together. Let simmer 3-5 minutes, or until sauce has thickened a bit. Serve immediately, enjoy.