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Kale and Mushroom Soba Noodle Stir Fry

A quick and nourishing dish blending earthy mushrooms and vibrant kale with soba noodles.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz soba noodles Buckwheat noodles; substitute with rice noodles for gluten-free.
  • 2 cups kale, chopped Feel free to use Swiss chard for a different flavor.
  • 1 cup mushrooms, sliced Baby bella or shiitake work beautifully here.
  • 1 red bell pepper, sliced For sweetness and color.
  • 3 cloves garlic, minced
  • 1 inch ginger, grated Adds warmth and depth.
  • 2 tablespoons soy sauce Use tamari for a gluten-free option.
  • 1 tablespoon sesame oil Rich flavor; can substitute with olive oil.
  • 2 tablespoons vegetable broth Or water to keep it light.
  • Sesame seeds for garnish Optional for a nutty finish.

Method
 

Cooking
  1. Bring a medium pot of salted water to a boil. Add the soba noodles and cook according to package instructions, usually about 4-5 minutes. Drain and set aside.
  2. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the sliced mushrooms and bell pepper; sauté for about 3-4 minutes until they start to soften.
  3. Stir in the minced garlic and grated ginger, and sauté for another minute.
  4. Add the chopped kale and vegetable broth to the pan. Stir and cook for 3-5 minutes until the kale wilts and softens.
  5. Toss the cooked soba noodles into the skillet. Add the soy sauce and gently mix, allowing the noodles to absorb the flavors as they heat through.
  6. Divide the stir fry into bowls, sprinkle sesame seeds on top for that crunchy finish, and serve.

Notes

This dish is ideal for meal prep! Store any leftovers in an airtight container in the fridge for up to three days. For best texture, enjoy it fresh. For making ahead, cook the noodles and vegetables separately, then combine just before serving. Allowing the dish to rest after cooking will let the flavors meld beautifully.