A bowl of steaming hot soba is like comfort food to us, but with the warmer weather, the thought of boiling broth probably isn’t appealing to most (although we’d scoff down a bowl in any climate). So we’ve whipped up an easy stir fry where soba is still the star of the show.

Soba is the noodle that keeps on giving. It’s surprisingly quite versatile and extremely easy to cook. The nutty flavour of the buckwheat makes it an interesting addition to any dish, but for warmer days, we love tossing it with some veggies for a fresh stir fry.



  • 1 tablespoon grated ginger
  • 1/2 bunch spring onions
  • 2 handfuls Chinese broccoli
  • 1/2 capsicum sliced
  • 1 bunch broccoli
  • pressed/ firm tofu sliced (amount depends on you)
  • soy sauce (to taste)
  • 1 tablespoon vegetable stock
  • 250g soba noodles (cooked as per packet instructions, drained)
  • 1 1/2 tablespoons oil
  • sesame seeds
Step one      Blanch the broccoli, Chinese broccoli and capsicum, and drain.
Step two      Marinade the blanched veggies in the grated ginger, soy sauce and 1/2                                  tablespoon of oil.
Step three   Heat the remaining oil in a wok over high heat and add the spring onions. Stir
                      fry for 2 minutes.
Step four     Add the veggies (with the marinade) and the tofu. Stir fry for another 2                                  minutes.
Step five      Add the soba noodles and stock. Stir fry for another few minutes.
Step six       Taste and add more soy sauce if needed
Step seven  Top with sesame seeds to serve
What have you been cooking this month?

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 ♥ M + K


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