Korean Soba Noodles with Vegetables Recipe

Name: Korean Soba Noodles with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce, sodium reduced; 3 tablespoons mirin (sweet seasoning); 1/2 teaspoon sugar; 1/2 teaspoon ginger minced; 1/2 teaspoon wasabi powder or paste, adjust to taste, up to 1 or 2 teaspoons; 12 ounces soba noodles dry; 3 tablespoons canola oil; 4 ounces mushrooms, oyster or button mushrooms, sliced; 2 large carrots peeled and shredded; 4 ounces spinach; 1 each cucumbers halved, seeded and sliced on the bias; 2 stalks celery sliced; 6 each scallions, spring or green onions thinly sliced on the bias, divided (save some for garnish); 4 large eggs pan fry each one; 1 x red hot pepper sauce Korean, as needed

Servings: persons

1/4 cup soy sauce, sodium reduced
3 tablespoons mirin (sweet seasoning)
1/2 teaspoon sugar
1/2 teaspoon ginger minced
1/2 teaspoon wasabi powder or paste, adjust to taste, up to 1 or 2 teaspoons
12 ounces soba noodles dry
3 tablespoons canola oil
4 ounces mushrooms, oyster or button mushrooms, sliced
2 large carrots peeled and shredded
4 ounces spinach
1 each cucumbers halved, seeded and sliced on the bias
2 stalks celery sliced
6 each scallions, spring or green onions thinly sliced on the bias, divided (save some for garnish)
4 large eggs pan fry each one
1 x red hot pepper sauce Korean, as needed

1
Cook the soba noodles according to the package.
2
Transfer into a colander and run under cold water, drain and set aside.
3
Meanwhile mix together soy sauce, mirin, sugar, ginger and wasabi powder in a small bowl.
4
Return the noodles into the pot and toss well with the dressing, set aside.
5
Cook vegetables separately in the non-skillet pan.
6
Heat 1/2 teaspoon oil in the pan.
7
Cook mushrooms about 5 to 8 minutes, until most of the water has come out, transfer onto a plate.
8
Add another 1/4 teaspoon oil in the pan.
9
Cook carrots for 3 to 5 minutes, until carrots are cooked and tender, transfer onto another small plate.
10
Add 18 teaspoon oil.
11
Then cook celery for about 4 minutes, until celery is cooked and tender, transfer onto a small plate.
12
Cook spinach for 2 to 3 minutes, until spinach is welted, and transfer onto a small plate.
13
To assemble the noodle:
14
Arrange the noodles into a medium bowl.
15
Place each of the vegetables on top of the noodles like picture shows.
16
Add some Korean chili sauce and some scallions on top.
17
Place a fried egg on top.
18
Serve.

682

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 15 ingredients. The key ingredients include: 1/4 cup soy sauce, sodium reduced, 3 tablespoons mirin (sweet seasoning), 1/2 teaspoon sugar, 1/2 teaspoon ginger minced, and more.

Yes, Korean Soba Noodles with Vegetables 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!

Korean Soba Noodles with Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions