Soba Noodle Stir Fry

soba noodle stir fry

A One-Wok-Wonder

I think transparency is the best policy, so it’s only right that I tell you how I’ve never been a fan of stir-fries. They bore me, and seem overly saturated with one flavor — soy sauce. To me, soy is too salty and doesn’t have much complexity. I prefer a selection of flavors on my plate. When I get too much of one, I move on to the next. I kind of hop around the plate until I’m done. However, this particular dish uses several flavors that allow me to experience the complexity in every bite. Better yet, is the fact that it’s made in just one wok, or pan. Talk about easy cleanup. Feel free to make this dish with any protein. I typically use bok choy as the main veggie but often can’t find an organic option, so I opt for spinach or kale.

Be sure to have all your ingredients measured out, chopped, and ready to go because this only takes about 10 minutes once the soba noodles are cooked. Speaking of noodles, are you wondering what the deal is with soba? See my notes on buckwheat below.

Why Buckwheat

Soba noodles are rich and earthy in flavor. They are made from buckwheat, a powerhouse in the nutrition realm. Don’t let the name fool you, buckwheat does not contain wheat at all. This gluten-free seed ranks low on the glycemic scale which is why many people are using it as a substitute for regular pasta. It’s an ancient grain, and staple, used for centuries in Asian culture as a good source of amino acids, vitamins, minerals and antioxidants. It’s been known to improve digestion and assist in regulating blood pressure. Other benefits include it being a protein-rich food, having prebiotic properties and discouraging varicose veins. All these are reasons why I keep soba noodles, and buckwheat flower, in the cupboard as a gluten-free alternative at all times.


2 large chicken breasts (cut into cubes, seasoned)
2 cloves garlic (minced)
1 small bulb ginger (minced)
5 cups spinach
1/3 cup mushrooms (any kind, chopped)
6 oz soba noodles
1 green onion (chopped)
1 carrot (sliced or chopped)
1 large radish (sliced)
coconut oil for cooking chicken
1/2 Tbsp sesame oil
2 Tbsp tamari or soy sauce
1 dash of fish sauce
2 tsp paprika & cayenne blend (brand from Germany)
cilantro to garnish



Boil water in a medium sauce pan and cook soba noodles for 5 minutes.

In a large wok or pan, heat coconut oil on medium heat adding ginger and garlic for one minute.
Once coated, add chicken until no longer opaque.

Add sesame oil, 1 Tbsp tamari and fish sauce to the wok, as well as mushrooms to sauté for an additional two minutes.
Spinach is added last and cooked until lightly wilted.
Place cooked chicken and veggie mixture aside.

Deglaze the pan using 1 Tbsp tamari and reheat noodles, about 30 seconds.
Plate noodles and chicken and veggie mixture.

Serve with a side of carrots, radishes, cilantro and green onions.