Soba Stir-Fry

Author: Recipes_kw
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Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine Asian
Servings 4 Servings


  • Stove


  • 1 tbsp salt
  • 8 oz brown rice spaghetti Brand: Tinkyada Pasta Joy
  • 1 tbsp olive oil extra virgin
  • 2 cups shiitake mushrooms sliced
  • 1 cup red bell pepper cut into thin strips
  • 1/4 tsp red pepper flakes
  • 1 clove garlic minced
  • 2 cups cabbage shredded
  • 1/2 cup vegetable broth *see our Homemade Bouillon recipe link
  • 2 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tbsp rice vinegar
  • 2 tsp cornstarch
  • 15 oz tofu firm, drained, 1' cubes
  • 1/4 tsp black pepper fresh cracked
  • 1/4 tsp salt
  • 3 tbsp green onions sliced


  • Cook the spaghetti as directed on the package directions along with the one tablespoon of salt.
  • Heat the olive oil in a large skillet over medium-high heat then saute the mushrooms, bell pepper, red pepper, garlic, and cabbage and cook until cabbage is wilted.
  • Whisk the broth, soy sauce, and rice vinegar into the cornstarch in a small bowl then stir into the skillet.
  • Stir in the tofu and noodles into the vegetable mixture; toss gently until heated through. Season with the salt, pepper, and green onion. Serve immediately and enjoy!

My Notes

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