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