This recipe for a Rapini Soba Noodle Stirfry is so versatile. I enjoy creating recipes that can be created with just about anything that you have in your fridge. For this recipe, feel free to subsite one vegetable for another and if you don’t have rapini then just add broccoli. The rule of this dish is… there are any!
This recipe takes less than 30 minutes to create and is packed with flavour. I had extra pomegranates in my fridge, so I added them on for a pop of texture and colour. Sesame seeds would be an excellent substitution if you don’t have pomegranates.
Are you familiar with Soba noodles? They are a vegan’s dream! Soba Noodles are easy to make, have a wonderful toothy bite when cooked and are loaded with protein. If you are unable to locate them, they may be under the name Buckwheat Soba and can be found in the Japanese section of the international isle.
Scroll below for a full list of ingredients and instructions for making my Rapini Soba Noodle Stirfry. If you enjoyed this recipe, you may want to try making my recipes for a Flower Power Salad, Rainbow Pasta & Chickpea Salad and Mandarin Arugula Quinoa Salad with Lemon Vinaigrette.
PrintSoba Noodle Salad
Ingredients
- 2 tbsp cooking oil
- 100 ml of soba noodles (enough for 2 people)
- 2 garlic cloves, crushed
- ½ small onion, thinly sliced
- ¼ red pepper, sliced lengthways
- ¼ orange pepper, sliced lengthways
- 1/3 cup rapini chopped into bite-sized pieces (sub broccoli if no rapini is available)
- ¼ cup of mushrooms, sliced
- ¼ cup of bean sprouts
- ¼ cup of edamame beans
- ½ tsp Chinese five spice
- Salt and pepper to taste
- 1 green onion, finely sliced
- A handful of pomegranate seeds
- ½ lime cut into 4 wedges
Instructions
- Cook the soba noodles according to package instructions.
- Warm the oil in a frying pan over medium-high heat. Add the garlic and cook until fragrant.
- Add the onion, pepper slices, rapini and mushrooms to the pan and cook, stirring occasionally for 6-7 minutes or until the vegetables start to soften.
- Add the beansprouts and edamame beans and cook for a further 3-4mins.
- Season with Chinese 5 spice, salt and pepper.
- When the noodles are cooked add them to the pan with the vegetables and stir through.
- Divide into 2 large bowls and sprinkle with pomegranate seeds and 2 lime wedges.
