Some days, I’m just too lazy to cook. (Okay, most days, actually.)
Don’t get me wrong – I love cooking up a good, two to three dish Chinese meal. But even though my recipes are pretty darn easy, it still takes some extra effort to wash the pan in between use (that’s right, I have only ONE frying pan), and it involves a few plates, usually, which means extra dishwashing.
For that reason, I like to cook these sorta stuff – fried rice, noodles stir-fry, etc.
You know, the kind where you can throw everything together, dump it on a plate, and voila! A meal!
Meh, I know it doesn’t sound too appetizing when I phrase it like that, but you know what?
It is still delicious so all you judgmental asses out there can suck it!
AND it’s not just delicious, but nutritious too! On top of it being cheap and easy, of course 😉 You should know me by now 😉
It’s also definitely healthy – everyone knows veggies are good for you, plus the ingredients are pretty clean.
Seriously. Go to a Chinese restaurant and order something (if you can find something remotely vegan at a Chinese restaurant, that is) – I’d be willing to bet there’s MSG in it. There’s no reason to NOT learn to stir-fry at home – it’s so easy, plus it’s way healthier than what you’d get outside.
So learn it! Learn how to make awesome stir-fries at home!
The soba noodles (this is the green tea soba noodles I use and it kicks so much ass), garlic and stir-fry vegetables go so well together in this Japanese/Chinese recipe. All the vegetables here offer some sweetness, and when you combine them with my favourite stir-fry companions, mirin and soy sauce, tada!
Deliciousness in a pan!
Seriously though. I’m not just hardselling okay. I genuinely love these recipes I share with you guys.
So have faith in me, and try it! I’ll give you e-hugs if you do <3
On a side note, this recipe can most definitely be made gluten-free AND low-carb – just use kelp noodles! I’m supposed to be low-carb anyway so…ahem. I should be making the low-carb version more often than this. These soba noodles are ridiculously yummy though, I can’t help it 🙁
I’ve recently been testing out kelp noodles and they are a real good substitute when cooked. I will definitely be uploading recipes including kelp noodles soon so stay tuned by subscribing 😉
Or following me on Pinterest 😉
Or both 😉
Also, note that the serving size is for one person. Scale it up if you’re not a loner like me 🙂
Garlic Soba And Vegetables Stir-Fry
- 1 tablespoon vegetable oil
- 1 serving soba
- 1 cup broccoli chopped
- 1/2 cup snap peas chopped
- 1/4 cup red peppers chopped
- 2 teaspoons soy sauce
- 1 teaspoon mirin
- 1 clove garlic
- salt to taste
- pepper to taste
Cook the soba noodles according to package instructions (mine is about 6 minutes in boiling water).
Meanwhile, chop broccoli, and snap peas roughly into bite-sized pieces, and slice red peppers into strips.
When soba noodles are done, drain it and rinse it with cold water and set it aside.
Heat up a frying pan on medium-high heat with some vegetable oil. Meanwhile, mince a clove of garlic.
Fry the minced garlic in vegetable oil until it starts to brown.
Add the vegetables (snap peas, broccoli, red peppers) and stir-fry until cooked to your liking. Add the mirin and some ground pepper halfway as you are stir-frying.
Add in the soba and stir-fry it briefly (mainly just to combine the ingredients). Turn down the heat (or just turn it off if your pan is very hot) and add the soy sauce.
Combine the soy sauce well with the ingredients and give it a taste, then add salt to taste.
For gluten-free and low-carb options, you can use kelp noodles instead of soba. You can use gluten-free soy sauce as well.