Hearty buckwheat soba noodles are dressed with sesame oil, maple syrup, garlic ginger and orange juice. This versatile stir fry can include a wide variety of your family’s favorite in season steamed veggies, so you can cook different versions year round. This recipe comes to us from Cate of Tribeca Yummy Mummy.
Bring a very large pot of salted water to a boil and cook the soba noodles according to package instructions. Soba noodles absorb more water than most other pastas, so cook them in two batches or two pots if need be.
Together: Pour the olive oil, sesame oil, maple syrup, soy sauce, scallions, garlic, ginger, ginger juice, orange juice, rice vinegar and the sesame seeds in a large bowl. Whisk until completely combined.
Add the veggies to the sauce and toss well.
When the noodles are ready, drain the in a colander. Add the noodles to your vegetables and sauce.
Together: Let soba noodles cool for a few minutes before tossing with the sauce and season with pepper to taste. Sprinkle with black sesame seeds and chopped scallion for garnish.