Nutritious buckwheat noodles with tofu, veggies and a simple sesame soy sauce! Delicious and stores great in the fridge if you use it as a meal prep! You can even make this vegan by subbing in tofu if you’d like!
I’m trying to find new ways to cook soba noodles since I bought a large 64oz pack.. haha so yes, I’ve been trying them out in soups, stir-fries and cold noodle salads! I love the wholesome wheaty taste these soba (aka buckwheat) noodles have!
The first time I tried them, I actually had them cold as a kid. I was confused with why the noodles were cold and I didn’t have them again for years after 🙁 It wasn’t until I started to prepare soba in different ways, I began liking the taste and texture!
This recipe includes ground turkey, onions, carrots and spinach! I love how it includes the starch, veggie and protein all in one!
Turkey Soba Noodle Stir-Fry
Ingredients
- 8 oz soba noodles
- 1 lb (16 oz) ground turkey
- 4 carrots thinly sliced
- 1/2 yellow onion sliced
- 4 cups spinach
- 1 stalk green onions chopped
- Sesame seeds for topping
Sauce
- 1/4 cup coconut aminos
- 2 teaspoons sesame oil
- 1 teaspoon brown sugar
- pinch of red pepper flakes
Instructions
- Bring a pot of water to boil to cook soba noodles. Cook according to package instructions and drain.
- Whisk together sesame sauce and leave to side.
- In your large pot, bring to medium heat with olive oil. Add in carrots and onions to cook for 3 minutes until softened. Remove from pot and add in more olive oil to cook ground turkey until done. Toss carrots and onions back in with spinach and green onion. Pour sesame top over tops to combine.
- Serve with garnish of green onions and sesame seeds!
