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East Meets West Vegetable Soba Stir-Fry

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“I came with this one afternoon whilst in the mood for a stir-fry & the taste of soy. I used butter instead of oil to give it a creamier, almost cheesy taste that still allows it to maintain its Eastern background, but with an Italian perk. It can easily be doubled & you can add tofu for more protein & bell peppers for more of a zip.”
READY IN:
27mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash & chop all the vegetables, place the onions & garlic in a medium sauce pan & saute on medium-high heat with 12 tablespoon of the butter for one minute until slightly tender. Pour in 12 cup of the soymilk & one tablespoon of the soy sauce & stir until it bubbles.
  2. Then add all of the vegetables & the rest of the soymilk & simmer still on medium-high heat until once again it bubbles.
  3. Add the paprika, cayenne (if using) & black pepper & the other tablespoon of soy sauce & butter & reduce to medium heat & simmer for ten minutes, stirring frequently.
  4. Meanwhile, salt & put the water on to boil & cook the soba until tender (typically four to five minutes) & drain.
  5. Serve the stir-fry sauce over the noodles & top with salt & pepper.
  6. Enjoy!

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