Stir Fry Noodles

Soba/buckwheat noodles about 5 oz., or ½ package

4 tablespoons coconut oil divided

3 garlic cloves minced

1 teaspoon fresh ginger grated (can substitute ½ tea ginger powder)

1 quart sliced mushrooms

1 shallot chopped (or ¼ cup diced red onion)

1 ½ cups broccoli florets

1 carrot julienned or shredded

3 – 4 stalks kale de-ribbed and chopped

Chopped green onion (or scallioand sesame seeds for topping


¼ cup soy sauce

3 tablespoons olive oil

1 tablespoon lemon juice

2 teaspoons sesame oil

1 tablespoon maple syrup or honey

1 teaspoon sriracha or more if desired

1 teaspoon grated ginger


Cook noodles according to package directions. While noodles are cooking, whisk together ingredients for the sauce in a small bowl, and set aside.

Melt 2 tablespoonful coconut oil in skillet or wok over med-high heat. Add garlic and ginger. Cook for 1 minute.

Add in mushrooms and cook for about 5 minutes. Remove mushrooms from skillet.

Melt remaining 2 tablespoons coconut oil in skillet. Add shallots and cook about 3 minutes. Add broccoli, carrots and kale. Cook about 5 minutes.

Add mushrooms back to skillet and cook another 3 to 5 minutes, until veggies are tender.

Add the cooked noodles and sauce to the skillet. Stir to coat. Cook about 2 minutes.

Serve topped with sesame seeds and green onio

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