Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Tasty, quick, simple, and easy to cook vegan stir-fry.

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Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 6 minutes. Drain.

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  • Heat oil in a large skillet over medium heat. Add onion and garlic and stir-fry for 1 minute. Toss in mushrooms and eggplant; cook for 2 minutes more. Add cooked soba noodles, bok choy, soy sauce, teriyaki sauce, and pepper. Cook until bok choy is tender, about 2 minutes.

  • Sprinkle sesame oil and green onion over vegetables and serve.

Cook's Notes:

I use chanterelle, oyster, and shiitake mushrooms.

Feel free to substitute collard greens for the bok choy leaves, shallot for the green onion, and sugar in place of teriyaki sauce if you like.

Nutrition Facts

326 calories; protein 12.2g; carbohydrates 53g; fat 10g; sodium 1499.9mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/28/2021
Absolutely wonderful. We loved this. I had to use napa cabbage instead of bok choy. I used a mix of mushrooms as written in the notes. I doubled the recipe and served the noodles separate from the veggies. We ate it throughout the day just adding noodles and veggies in a bowl as desired. Great recipe. Read More