Savory Vegan Stir Fry With Buckwheat Noodles

This vegan stir fry is savory and simple! The perfect quick and healthy dinner to whip up on a busy week night! The input of energy and ingredients for this stir fry are minimal while the output is delicious! Moreover, your wallet, tummy, and spirit are sure to thank you after devouring this delightful vegan stir fry!

My partner and I are in quarantine in South Korea so the ingredients I can get are relatively limited. No matter however, as we have discovered how to make simple meals that are equally as delicious as a complicated one! I have still managed to get my hands on some healthy and (very) fresh ingredients that are popular so let’s take a look!

A Closer Look at the Vegan Stir Fry

As you may have noticed, I have been using the word “fresh” to describe all of the ingredients. Well, for some reason all of the fruits, vegetables, and herbs that I have purchased here thus far have been extremely fresh! The grated ginger was super light, fluffy, and moist. The bell peppers and mushrooms look like they were picked yesterday, and the fruit is well….super fresh! My point being, even if a dish is super simple it can still be scrumptious if you use fresh ingredients!

Noodles

I purchased my noodles, and all my other ingredients, from emart which is a gigantic in person and online store here in Korea. These buckwheat noodles were one of my favorite finds as they are a great alternative to regular wheat or rice noodles. This is because they have tons of protein and fiber too! You can really use any noodle or rice that you want for this dish!

Vegtables

I chose to keep it simple as I used bell pepper, mushroom, onion, and green onion in this stir fry. However, you could add snap peas, mini corn, asparagus, etc. The possibilities with stir fry are endless!

Seasonings

Again, as I don’t have a lot of access to many things right now I used minimal seasonings but the end product was still delicious! I used ginger, garlic, and soy sauce which are all classics and easy to find anywhere! You could always add sriracha, red pepper, garlic powder, etc! Keeping it simple is nice sometimes but don’t be afraid to try to add your own spice to your vegan stir fry :).

So enjoy and let me know what you think in the comments below!

Print Recipe

• 1 package (8 g) buckwheat soba noodles *
• 2 tablespoons canola oil
• 1/4 yellow onion (diced)
• 2 stalks green onion (diced)
• 1 tablespoon grated ginger
• 2 cloves garlic (minced)
• 1/2 bell pepper (diced)
• 1/3 cup white mushrooms (diced)
• 1 tablespoon soy sauce *
• 1 tablespoons sesame seeds

1

In a small pot, soak the buckwheat noodles in simmering water while using a fork to separate the noodles. Drain and set aside once separated. *

2

Heat the canola oil in a medium pan over medium heat. Add the onions, ginger, and garlic and saute until fragrant.

3

Add the bell peppers and mushrooms and continue to saute for 5-6 minutes or until the vegetables are tender.

4

Finally, add the noodles, soy sauce, and any other seasonings. Stir fry for a few more minutes until everything is heated through.

5

Top with some sesame seeds and enjoy!

* You can use any type of asian style noodle or rice that you want! I really like buckwheat noodles for the protein and fiber content.*You can add other seasonings like garlic powder, onion powder, ground ginger, sriracha, etc.

* This is just how to prepare the specific buckwheat noodles that I purchased. You may need to cook your noodles/rice according to the package directions.