Soba noodle stir-fry with white wine, garlic, lemon, and fresh vegetables. Ready in under 30 minutes for an elevated meal paired with a glass of Sauvignon Blanc!
Are you an April Fools jokester?
I played the *best* April Fool’s joke on M this year and I’m pretty proud of myself.
I filled an empty jar of his favorite cashew butter with tahini and waited for him to drizzle it all over his usual breakfast bowl.
He did, of course, and called me on April Fool’s Day to ask why the cashew butter tasted so bitter and roasted.
To which I replied, “Well, that’s probably because it’s actually an entire jar tahini…”
He was slightly speechless, friends.
To his credit, he continued to eat the entire breakfast bowl, anyway, tahini drizzle and all.
Jokes aside, I have a new pasta recipe for you that’s fresh, fun, and elevated.
This Soba Noodle Stir-Fry with White Wine Garlic Sauce is ready in under 30 minutes.
It’s begging to be paired with a glass of Sauvignon Blanc!
Every now and then I like to add the vino back to Flora & Vino.
Ever since M moved in, I’ve enjoyed making meals that feel fancier but are actually ridiculously easy.
You know, the meals that feel fun and special to share without someone else but are actually simple behind the scenes?
That’s this Soba Noodle Stir-Fry with White Wine Garlic Sauce.
This pasta is fun because it has a make-as-you go sauce that’s light, creamy, and super flavorful.
The vegetables are quickly stir-fried on medium-high heat to ensure they’re tender crisp with a bit of crunch.
Top it off with a bit of vegan parmesan and fresh herbs for a delicious dinner.
Here’s what you need:
- buckwheat soba noodles
- olive oil
- white onion
- garlic
- crushed red pepper flakes
- Himalayan sea salt
- black pepper
- vegetables (I love broccoli, snap peas, and carrots!)
- Sauvignon Blanc
- lemon
- vegan parmesan cheese
- fresh parsley
That’s it!
First, cook your soba noodles.
Bring a large pot of salted water to a boil and cook the pasta until it’s al dente, according to package directions.
Reserve 1/4 cup of the hot pasta water (you’ll need this later!), then drain the remaining water.
Toss the drained noodles with a bit of olive oil to prevent them sticking and set them aside.
Uncork the Sauvignon Blanc and enjoy a sip!
You’ll need the wine open to create the sauce.
Heat large saucepan over medium-high heat with the rest of the olive oil.
Once it’s warm, add the onion and cook until it’s fragrant and translucent, about 2-3 minutes.
Add the garlic and cook for an additional minute or so until the garlic is also fragrant.
This is about the time when M will come downstairs and say, “something smells amazing!”
The onions and garlic get him every time!
Next, add the vegetables and the red pepper, Himalayan sea salt, and black pepper.
For a stir-fry without a kick, omit the red pepper flakes or add a bit less.
I chose broccoli florets and peeled and diced carrots as my vegetables.
Any vegetables will work in this str-fry, including bell pepper, mushrooms, or zucchini!
Cook the vegetables until they’re hot and lightly sautéed, about 4 to 5 minutes.
You want the vegetables to have a little crunch and a lot of color left in them.
This is where the recipe gets fun!
I love this pasta because you make the white wine garlic sauce as you go.
Add a splash of Sauvignon Blanc to the pan and cook the contents for 2 minutes to allow the wine to reduce.
Finally, stir in a big squeeze of lemon juice.
Add the cooked soba noodles back to the skillet and toss them in the vegetables and sauce.
If the pasta is too dry, add a bit of the reserved pasta water.
Heat the soba noodles and pasta water for an additional 1-2 minutes to reheat the noodles and thicken the sauce.
Serve the soba noodle stir-fry warm topped with vegan Parmesan and fresh parsley with a glass of Sauvignon Blanc!
A few posts ago I introduced you to my new favorite local wine shop, RED!
They offer a delicious and unique selection of earth friendly wines.
I love browsing the shelves and picking out wines that are vetted for sustainability.
Every wine on the shelf is either made from organically grown grapes, produced biodynamically, or farmed using sustainable practices.
They helped me pick out a bottle of white for use in and outside of this recipe!
This EarthGarden Marlborough Sauvignon Blanc is a fruit-forward Sauvignon Blanc with notes of passionfruit and lime.
I’m not the biggest white wine drinker, but I do love a good glass of Sauvignon Blanc.
I *love* the way it adds a bit of zest and acidity to this stir-fry!
It’s wonderful with fresh garlic, lemon, and olive oil to create a light and delicious sauce for this spring-inspired stir-fry.
You only need a little wine for the sauce, so enjoy a glass on the side for the perfect built-in wine pairing!
Enjoy this Soba Noodle Stir-Fry with White Wine Garlic Sauce as an easy but elevated plant-based meal.
It’s easy enough to make on a weeknight with little time, but also tastes like it took *much* longer to prepare.
I love how this pasta is fresh yet filling for a healthy plant-based pasta night.
For additional protein, try adding baked tofu, tempeh, or edamame!
Feel free to customize the vegetables to match whatever you’re craving or have on hand.
Store any leftover soba noodle stir-fry in an airtight container in the refrigerator and reheat before serving.
Cheers!
If you make this Soba Noodle Stir-Fry with White Wine Garlic Sauce, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more easy stir-fry recipes, check out my Cashew Butter Soba Noodle Stir-Fry, Thai Quinoa & Cashew Stir-Fry, and Easy Orange Chickpea Stir-Fry.
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XO Lauren
Soba Noodle Stir-Fry with White Wine Garlic Sauce
- Total Time: 30 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
Soba noodle stir-fry with white wine, garlic, lemon, and fresh vegetables. Ready in under 30 minutes for an elevated meal paired with a glass of Sauvignon Blanc!
Ingredients
- 8 oz. buckwheat soba noodles
- 2 TBSP olive oil
- ½ white onion, diced
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes (or less)
- 1/2 tsp Himalayan sea salt
- 1/4 tsp black pepper
- 3–4 cups of vegetables (I love broccoli, snap peas, and carrots!)
- 1/4 cup Sauvignon Blanc
- juice from 1 large lemon
- 2 TBSP freshly grated vegan parmesan cheese
- 2 TBSP fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Reserve 1/4 cup pasta water, drain remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.
- Heat a large skillet over medium-high heat with the rest of the olive oil. Once it’s warm, add the onions and cook until they’re fragrant and translucent, about 2-3 minutes. Add the garlic and cook for an additional minute. Add the vegetables and 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook until the vegetables are hot and lightly sautéed, 4 to 5 minutes. Add the Sauvignon Blanc and cook for 2 minutes, allowing the wine to reduce. Stir in the lemon juice.
- Add the cooked soba noodles back to the skillet and toss them in the sauce and vegetables. If the pasta is too dry, add a bit of the reserved pasta water. Heat for an additional 1-2 minutes to reheat the pasta and thicken the sauce. Serve warm topped with vegan Parmesan and fresh parsley with a glass of Sauvignon Blanc!
- Store leftover soba noodle stir-fry in an airtight container in the refrigerator and reheat before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
This post is made in partnership with RED, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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