Asian Vegetable Noodle Toss Recipe

Name: Asian Vegetable Noodle Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus, trimmed and cut into 1-inch pieces; 1 1/2 cups trimmed and halved snow peas; 1 cup; 9.5 ounces buckwheat soba noodles; 1 tablespoon low-sodium soy sauce; 2 tablespoons low-sodium soy sauce; 1 tablespoon mirin; 1/2 tablespoon agave nectar; 1/2 tablespoon rice vinegar; 1 clove garlic, crushed; 2 teaspoons cornstarch mixed in 1 tablespoon cold water; Dash sesame oil or chili oil (optional); Pinch crushed red pepper flakes (optional)

Servings: persons

1 pound asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups trimmed and halved snow peas
1 cup
9.5 ounces buckwheat soba noodles
1 tablespoon low-sodium soy sauce
2 tablespoons low-sodium soy sauce
1 tablespoon mirin
1/2 tablespoon agave nectar
1/2 tablespoon rice vinegar
1 clove garlic, crushed
2 teaspoons cornstarch mixed in 1 tablespoon cold water
Dash sesame oil or chili oil (optional)
Pinch crushed red pepper flakes (optional)

1
Put a large pot of water on to boil. Add the vegetables to the boiling water and cook for about 2 minutes. Remove the vegetables from the water with a strainer and place them in a large bowl. Add the tofu and mix well.
2
Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.
3
For the sauce place all the sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly, until thickened and clear. Remove from the heat and pour over the tofu and vegetables, mixing well.
4
Remove soba noodles from water and place in a large bowl. Toss with the 1 tablespoon soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound asparagus, trimmed and cut into 1-inch pieces, 1 1/2 cups trimmed and halved snow peas, 1 cup, 9.5 ounces buckwheat soba noodles, and more.

Yes, Asian Vegetable Noodle Toss falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Vegetable Noodle Toss

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions