Soba bowl with pak choi and edamame
This vegan soba recipe is one to remember. Very simple, and therefore a perfect lunch on your homework day, or quick supper if you want a nice long evening for two. Soba with toasted buckwheat is a dark soba with extra make. The vegetables in this tasty soba recipe are ready in 2-3 minutes, and you don't have to fiddle with all kinds of spices and sauces, as our teriyaki wok sauce does all the work. That says enough about the difficulty of this soba recipe! Vegan protein is plentiful: soba is 10% protein, but edamame, tofu and peanuts are also some favourite plant-based protein sources. An all-round protein-rich meal in no time!
Dinner & lunchNoodle dish2 servings25 minutes preparation
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This is how you make it
- Cook the soba noodles according to the instructions on the packet. In the last 2-3 minutes, add the edamame beans from the freezer to defrost.
- Finely chop the red onion. Slice the pak choi and separate the white pieces from the green leaves.
- Heat the sesame oil in a large pan or wok over medium-high heat. Add the diced tofu and fry until golden brown on all sides. Remove the fried tofu from the pan and set aside.
- Add another tablespoon of sesame oil to the same pan. Add the onion and fry briefly.
- Add the white parts of the pak choi and stir-fry for 2 minutes. Add the teriyaki wok sauce. Let this reduce a little so that the flavours of the teriyaki are absorbed well.
- Then add the green parts of the pak choi. Wait until the leaves have shrunk. Then add the tofu, soba and edamame to the pan. Let things simmer for a minute. Don't stir too much, this will keep the soba intact as much as possible.
- Chop the peanuts. Divide between 2 bowls and garnish the soba with the peanuts.
Tip(s)
- If you omit the tofu, you can make this recipe in 10 minutes.
