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Rice Soba Noodles with Tea Spice Vegetables

June 21, 2011

We reached out to our community and asked for their favorite summer recipes, so we could put together a list of 100 recipes for a Healthy Summer. In honor of the first official day of summer, here is a delicious, Vegan recipe from one of our grads!

Rice Soba Noodles with Tea Spice Vegetables

Serves 4

1 package rice soba noodles
1 cup frozen edamame, shelled 
1 carrot, cut into matchsticks
4 leaves swiss chard, chopped
1/2 onion, chopped
1″ slice ginger, chopped
1 garlic clove, minced
1/2 zucchini, sliced

Note:  Use whatever vegetables you like!

Sauce:
1/4 teaspoon rice wine vinegar
2 tablespoon soy sauce
1 tablespoon sweet cooking rice wine (Mirin)
3 tablespoon water or broth
1/4 teaspoon chili flakes
2 teaspoon Republic of Tea Stir Fry Tea Spice

Directions:

  •  Mix all ingredients for the sauce in a bowl and set aside.
  •  Boil rice soba noodles according to package directions.  Avoid cooking fully – remove from heat when nearly cooked but not all the way.
  • In the meantime, add 1 tablespoon safflower or some type of stir fry oil to a wok or pan.
  • Add vegetables to wok/pan and cook for about 3 minutes.  Add half of the sauce to vegetables.
  • Remove vegetables from wok/pan and add 1 T safflower oil to the pan again.  Add noodles to pan and stir around.  Add rest of sauce.
  • Add vegetables back to pan and heat through.
  • Serve immediately.

For more refreshing and healthy recipes that you can use all summer long, check out our list of 100 Recipes for a Healthy Summer.