Best 8 Stir Fried Soba Noodles With Turkey And Cabbage Recipes

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Embark on a culinary journey to create the delectable Stir-fried Soba Noodles with Turkey and Cabbage, a harmonious blend of flavors and textures. This dish, hailing from the vibrant streets of Asia, is a testament to the region's rich culinary heritage. Soba noodles, crafted from buckwheat flour, provide a nutty flavor and chewy texture that pair perfectly with tender turkey and crisp cabbage. A symphony of umami flavors dances on your palate, thanks to the savory sauce made from soy sauce, rice vinegar, and sesame oil. As you savor each bite, the aromatic ginger and garlic add a touch of warmth, while the vibrant colors of the vegetables bring life to your plate. Explore variations of this dish, such as the vegetarian version featuring tofu and an array of vegetables, or the spicy rendition infused with chili peppers for an extra kick. Find the recipe that suits your taste buds and embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE SOBA NOODLE STIR FRY RECIPE



Simple Soba Noodle Stir Fry Recipe image

It doesn't get much simpler than this Soba Noodle Stir Fry recipe! For nights when even looking through a take-out menu seems like too much work, use up some leftover veggies to make this vegetable soba noodle stir fry.

Provided by The Wanderlust Kitchen

Categories     Main Dish

Time 25m

Number Of Ingredients 14

2 tablespoons soy sauce
2 tablespoons mushroom (or vegetable broth)
2 teaspoons rice vinegar
2 teaspoons sriracha
1 tablespoon brown sugar
4 ounces dry soba noodles
1 tablespoon vegetable oil
1/4 lb sliced brown mushrooms
1 1/2 cups broccoli florets
1 cup sliced bell pepper
3/4 cup shelled edamame beans (fresh or frozen)
2 scallions (white and light green parts sliced into 1" pieces)
1 tablespoon minced fresh garlic
1 tablespoon toasted sesame seeds

Steps:

  • Prepare the sauce by whisking together the soy sauce, mushroom broth, rice vinegar, sriracha, and brown sugar in a small bowl. Set aside.
  • Cook the noodles al dente according to package directions. Drain and rinse with cold water. Set aside.
  • Heat the vegetable oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the mushrooms in a single layer and brown for 1-2 minutes per side. Remove from pan and set aside.
  • Add the broccoli to the pan and saute for 3-4 minutes, until tender-crisp. Add the bell peppers, shelled edamame, and scallion. Stir fry for another 1-2 minutes, until bell peppers have softened.
  • Add the garlic, sauce, and noodles to the pan. Use tongs to toss the noodles and coat the vegetables in sauce. Allow the sauce to bubble up and thicken for 60 seconds. Turn off the heat, garnish with sesame seeds, and serve hot.

Nutrition Facts : ServingSize 1 serving, Calories 154 kcal, Carbohydrate 21 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 553 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 5 g

SOBA NOODLE VEGGIE STIR-FRY



Soba Noodle Veggie Stir-fry image

This spicy Soba Noodle Veggie Stir Fry is a quick and easy meal for one, and perfect as a dairy-free, vegetarian dinner.

Provided by Gina

Categories     Dinner     Lunch

Time 15m

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 bowl, Calories 488 kcal, Carbohydrate 63.5 g, Protein 18.5 g, Fat 21 g, SaturatedFat 3.5 g, Cholesterol 186 mg, Sodium 1102.5 mg, Fiber 4 g, Sugar 4 g

STIR-FRIED SOBA NOODLES WITH TURKEY AND CABBAGE



Stir-Fried Soba Noodles With Turkey and Cabbage image

Turkey cutlets are a great buy at most supermarkets. These thin medallions of turkey are perfect if you want to add small amounts of meat to a stir-fry. For the best texture, velvet the turkey before stir-frying (Steps 1 and 3).

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 18

1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
Salt to taste
1 1/2 teaspoons water
1/2 pound turkey cutlets, cut across the grain in 1/4-inch thick slices
1/2 cup chicken or vegetable stock
1 tablespoon soy sauce (more to taste)
1/2 teaspoon sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 to 1/2 teaspoon red pepper flakes, or 1 to 2 serrano or Thai chiles, minced
6 ounces soba noodles (2 bundles)
2 teaspoons sesame oil
2 tablespoons grapeseed oil, peanut oil, sunflower oil or canola oil
1/2 medium cabbage, shredded (about 4 cups)
1 bunch scallions, thinly sliced, dark green parts separated
1/2 cup coarsely chopped cilantro

Steps:

  • In a large bowl stir together egg white, cornstarch, 1 1/2 teaspoons of rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any undissolved cornstarch add turkey and stir until coated. Cover bowl and place in refrigerator for 30 minutes.
  • Combine stock, soy sauce, remaining rice wine or sherry, salt to taste and sugar in a small bowl and stir until salt and sugar dissolve. Combine garlic, ginger, and pepper flakes or minced chile in another bowl. Have everything within reach of your wok.
  • Cook the soba in a large saucepan and toss with 2 teaspoons sesame oil. Do not drain the water. Bring it back to a boil and turn the heat down so that water is at a bare simmer. Carefully add turkey to the water, stirring so that the pieces don't clump. Cook until turkey turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander, then on paper towels.
  • Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the wok. Swirl in grapeseed oil, peanut oil, sunflower oil or canola oil and add garlic, ginger and chile mixture. Stir-fry no more than 10 seconds and add turkey, cabbage and the light parts of the scallions. Stir-fry 2 minutes. Add noodles and the broth mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add cilantro and dark green part of the scallions and stir-fry another 30 seconds to a minute, until well combined. Serve, garnished with cilantro sprigs if desired.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams

SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE



Spicy Soba Noodles with Shiitakes and Cabbage image

Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.

Provided by Maggie Ruggiero

Categories     Ginger     Mushroom     Pasta     Pepper     Vegetable     Sauté     Vegetarian     Dinner     Lunch     Vegan     Noodle     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

For sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled "gochujang")
1 tablespoon packed brown sugar
For noodles
3 tablespoons sesame seeds
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger
1 tablespoon finely chopped garlic
10 oz fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
6 scallions, thinly sliced
8 to 9 ounces soba (buckwheat noodles)
1 cup frozen shelled edamame

Steps:

  • Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
  • Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
  • Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
  • While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

SOBA NOODLE STIR-FRY



Soba Noodle Stir-Fry image

Provided by Harley Pasternak, M.Sc.

Categories     Soy     Vegetable     Stir-Fry     Quick & Easy     Tofu     Broccoli     Noodle     Peanut Butter

Yield Serves 2

Number Of Ingredients 10

3 ounces soba noodles
4 ounces extra-firm tofu, drained, patted dry, and cut into small cubes
Salt
1 stalk broccoli, cut into small florets, stems thinly sliced
2 ounces sugar snap peas
1 tablespoon reduced-fat smooth peanut butter
1 tablespoon rice vinegar
1 tablespoon reduced-sodium soy sauce
Pinch of red pepper flakes, if desired
2 cloves garlic, minced

Steps:

  • Cook the noodles according to the package directions. Drain and rinse well under cold water to prevent sticking.
  • Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Add the tofu and season with salt. Cook for 8 minutes, until golden, stirring occasionally. Transfer to a platter.
  • Coat the skillet again with cooking spray; place over medium-high heat. Add the broccoli, peas, and a splash of water. Cover and cook for 5 minutes, until the vegetables are crisp-tender.
  • Meanwhile, make the sauce. In a small bowl, whisk together the peanut butter and 2 tablespoons water. Whisk in the vinegar, soy sauce, and pepper flakes, if desired.
  • Add the reserved noodles, the tofu, garlic, and sauce to the vegetables. Cook for 2 minutes, tossing, until the noodles are warmed through. Serve.

STIR-FRIED SOBA NOODLES WITH LONG BEANS, EGGS AND CHERRY TOMATOES



Stir-Fried Soba Noodles With Long Beans, Eggs and Cherry Tomatoes image

Tomatoes and noodles Asian style; the cherry tomatoes are cooked just to the point at which their skins split, allowing the fruit inside to soften just a little bit and sweeten a lot.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 20m

Yield Serves 4

Number Of Ingredients 16

8 ounces soba noodles
Salt to taste
2 teaspoons sesame oil
1/2 cup chicken or vegetable stock
2 tablespoons soy sauce
2 teaspoons rice vinegar
1/2 teaspoon sugar
2 tablespoons peanut oil, grapeseed oil, rice bran oil or canola oil
2 large eggs, beaten
1 to 2 green chiles, such as jalapeño or serrano, minced
2 large garlic cloves, minced
1 tablespoon minced ginger
3/4 pound purple or green long beans, ends trimmed, cut into 1-inch pieces (about 3 cups)
1 pound cherry tomatoes (about 3 cups)
1/4 teaspoon ground black pepper
1 cup chopped cilantro leaves and stems

Steps:

  • First cook the soba noodles. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil in a bowl and set aside.
  • Mix together the stock, soy sauce, rice vinegar, and sugar in a small bowl. Mix the minced chiles, garlic and ginger in another bowl. Place all of the ingredients within reach of your wok.
  • Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over and cook for about 5 seconds, then transfer to a cutting board. Cut into 2-inch long by 1/4-inch wide slices. Repeat with the other egg.
  • Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the long beans and stir-fry for 1 minute. Add the tomatoes and stir-fry for 2 minutes, or until they collapse a little in the wok. Add the noodles, the stock mixture, and salt to taste, turn the heat down to medium and stir-fry for about a minute, until the liquid has evaporated. Sprinkle with pepper, add the eggs and cilantro, stir-fry to heat through, and serve.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 981 milligrams, Sugar 8 grams, TransFat 0 grams

STIR-FRIED NOODLES WITH CABBAGE



Stir-Fried Noodles with Cabbage image

You can serve this Asian extravaganza as a great main dish, but try it in smaller amounts as a side dish, too.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 12

1 package (8 oz) dried Chinese noodles
2 teaspoons sesame oil
1/4 cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
2 tablespoons oyster sauce
1 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 garlic clove, crushed
1 tablespoon finely chopped gingerroot
1 cup sliced shiitake mushrooms
4 cups thinly sliced Chinese (napa) cabbage
2 medium carrots, shredded (1 1/2 cups)

Steps:

  • Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper.
  • Heat 12-inch skillet or work over high heat. Add vegetable oil; rotate skillet to coat side.
  • Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks.

Nutrition Facts : Calories 295, Carbohydrate 54 g, Cholesterol 0 mg, Fiber 3 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg

STIR-FRIED SOBA NOODLES WITH BEEF AND CABBAGE



Stir-Fried Soba Noodles With Beef and Cabbage image

Make and share this Stir-Fried Soba Noodles With Beef and Cabbage recipe from Food.com.

Provided by ratherbeswimmin

Categories     Steak

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless beef sirloin, partially frozen (or beef tenderloin)
1/4 cup . toasted sesame oil
1/4 cup soy sauce
1/4 cup peanut oil
1 tablespoon peanut oil
2 tablespoons peeled grated fresh ginger
2 large garlic cloves, minced
4 green onions, including 3 inches of green tops, thinly sliced on the diagonal
1 head napa cabbage, cored and shredded (about 2 lb.)
2 cups chicken broth or 2 cups beef broth
1 tablespoon cornstarch
1/2 lb snow peas, trimmed and halved crosswise
salt
3/4 lb dried soba noodles
1/4 cup sesame seeds, lightly toasted

Steps:

  • Using a sharp knife, cut the beef across the grain into thin slices, then cut the slices into matchsticks.
  • In a bowl, whisk together the sesame oil, soy sauce, 1/4 cup peanut oil, and ginger.
  • Add the beef and stir to coat evenly.
  • Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 3 hours.
  • Bring a large pot of water to a rapid boil.
  • Add 2 tbsp salt and the noodles to the boiling water, stir well and cook, stirring occasionally, until just tender, 5-7 minutes; drain the noodles.
  • Meanwhile, in a wok or large fry pan, heat 1 tbsp peanut oil over med-high heat.
  • Add the garlic and green onions and stir fry until lightly colored, about 1 minute.
  • Increase heat to high, add the beef and its marinade, and stir fry until lightly browned, about 8 minutes.
  • Add the cabbage and 1 1/2 cups of the broth and toss to combine.
  • Cover, decrease heat to med-high and cook until the cabbage wilts, about 4 minutes.
  • In a small bowl, whisk the cornstarch into the remaining 1/2 cup broth.
  • Add the cornstarch mixture to the pan, and stir and toss to incorporate.
  • Add the snow peas, stir and toss to combine, cover, and cook until just tender, about 2 minutes.
  • Take care not to overcook; the snow peas and cabbage should remain crisp.
  • Add the noodles to the pan and stir and toss until well combined.
  • Garnish with the toasted sesame seeds, and serve.

Nutrition Facts : Calories 828.7, Fat 41.1, SaturatedFat 7.5, Cholesterol 68, Sodium 2126, Carbohydrate 75.7, Fiber 3.2, Sugar 3.4, Protein 45.3

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your stir-fried soba noodles. Look for soba noodles made with 100% buckwheat flour, and use fresh turkey, cabbage, and vegetables.
  • Cook the soba noodles according to package directions: Overcooked noodles will be mushy and unpleasant to eat. Cook the noodles until they are al dente, or slightly firm to the bite.
  • Stir-fry the noodles in a hot wok or skillet: This will help to create a nice sear on the noodles and prevent them from sticking together.
  • Add the vegetables and turkey in stages: This will help to prevent the vegetables from becoming overcooked and the turkey from drying out.
  • Season the noodles to taste: Use a combination of soy sauce, rice vinegar, and sesame oil to season the noodles. You can also add other seasonings, such as garlic powder, ginger powder, or chili flakes, to taste.
  • Serve the noodles immediately: Stir-fried soba noodles are best served hot and fresh. Garnish with green onions, sesame seeds, or a drizzle of chili oil before serving.

Conclusion:

Stir-fried soba noodles with turkey and cabbage is a quick and easy meal that is packed with flavor. The soba noodles are cooked until al dente and then stir-fried with turkey, cabbage, and vegetables. The dish is seasoned with a combination of soy sauce, rice vinegar, and sesame oil. Stir-fried soba noodles are a delicious and healthy meal that can be enjoyed for lunch or dinner.

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