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Soba Noodle Stir-Fry

soba salad

This recipe is best with soba noodles for their unique flavor, but should work fine with any other type of spaghetti noodles.

  • ServingsServings



  • ½ cup rice vinegar
  • ¼ cup soy sauce
  • 1 Tbsp minced ginger root
  • 2 tsp sesame oil
  • ¼ cup olive oil


  • 1 Tbsp canola or olive oil
  • 1 carton fresh mushrooms, cleaned and sliced
  • 1 Tbsp minced ginger root
  • 1 clove minced garlic
  • 3 carrots, julienned
  • 1/3 cup scallions, chopped
  • 2 Tbsp toasted sesame seeds (a mix of black and regular would be pretty)
  • salt and pepper, to taste
  • 1 package dried soba noodles


1. Mix all ingredients for vinaigrette in a jar/large measuring cup/dressing bottle and set aside.

2. Heat oil in a large skillet and saute mushrooms over medium heat. Add a bit of salt, minced ginger and garlic, and let sit over low heat for a few minutes. Stir in carrots, add a touch more salt with some pepper, too, and saute another 2 or 3 minutes. Add scallions and 3 Tbsp of the vinaigrette. Mix and turn off heat.

3. Cook soba noodles according to package directions (mine said 6 minutes). Drain and transfer to serving bowl. Pour in remaining vinaigrette, then mix in stir-fry. Garnish with sesame seeds.

Can be served anywhere from very warm to just-out-of-the-fridge cold. (You can eat it with a fox! You can eat it in a box!)