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Soba Noodles with Mushrooms and Celery

Name: Soba Noodles with Mushrooms and Celery
Prep time: 20

(4 votes, average: 3.75 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

This week we’re all about veggie rich, delicious ways to get more fiber into our diets! Soba noodles with mushrooms and celery is a fast, delicious stir-fry, and because it is mostly vegetables,...

8 ounces soba noodles (click here for recipe)
¼ cup soy sauce
2 tablespoons rice wine vinegar, mixed with 1 teaspoon sugar
Juice from 1 lime
½ teaspoon sugar
2 tablespoons canola oil
1 cup celery, peeled and sliced thin
2 cloves garlic, smashed and thinly sliced lengthwise
1 inch piece fresh ginger, minced
¼ to ½ teaspoon crushed red pepper flakes
1 cup loosely packed sliced oyster or shiitake mushrooms
⅔ cup frozen shelled edamame
1 stalk scallion, thinly sliced

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Nutrition Facts

Calories

315 cals

Fat

9 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

5 g

Carbohydrates

51 g

Sugar

2 g

Fiber

3 g

Protein

13 g

Sodium

1340 mg

Directions

Follow the soba recipe, reserving 1 cup of noodle broth and set aside.
In a small bowl, mix together the soy sauce, rice wine vinegar mixture, lime, and sugar. Set aside. Make sure to have all the vegetables prepared before stir-frying.
Heat oil in a large skillet or wok over high heat, immediately add in the celery. Cook until brown, about 3 minutes. Add in the garlic, ginger, and red pepper flakes. Cook for 2 minutes, taking care not to let the garlic burn.
Add in the mushrooms, edamame, and ¼ cup of noodle broth. Cook until the broth is mostly absorbed and the mushrooms shrink.
Stir in the noodles, scallions, and soy sauce mixture. Cook until the noodles are heated through and evenly coated with sauce. Add in noodle broth 1 tablespoon at a time if the noodles seem too dry. Serve immediately.

Chef Tips

When using soba noodles in stir-fries, it’s best to undercook them by one minute to help keep them from breaking up when tossed with the vegetables in the pan. Use the packet directions as a guide.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.