This spicy Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.
Ingredients
- 2 ounces uncooked soba noodles
- 1/2 tablespoon toasted sesame oil
- ½ teaspoon minced garlic
- ½ teaspoon ground ginger
- ¼ cup chopped onion
- ¼ cup chopped bell pepper
- ¼ cup broccoli florets
- 1 large pasture-raised egg
- 1 tablespoon coconut aminos
- 1 tablespoon Sriracha sauce, or less if you don’t like it too spicy
- 1 tablespoon creamy nut butter
Directions
- Fill a medium pot halfway with water and bring it to a boil. Add the soba noodles and cook until tender, about 4 to 6 minutes.
- While the noodles cook, heat the sesame oil in a large skillet over medium heat.
- Add the garlic, ginger, onion, bell pepper, and broccoli. Cover the skillet and cook, stirring occasionally, until softened, about 3 to 4 minutes.
- Strain the soba noodles and add them to the vegetables in the skillet.
- Push everything to one side and crack the egg into the skillet and cook, breaking up the yolk and white until scrambled, then mix into the vegetables and noodles.
- Add the coconut aminos, Sriracha, and nut butter and mix well. Serve warm
