Asian Veggie Stir-Fry and Noodle Salad

This Asian veggie stir-fry and noodle salad is a quick and easy weeknight meal that's packed with flavor. The soba noodles are cooked in a flavorful broth, then stir-fried with a variety of vegetables, including broccoli, carrots, bell peppers, and onions. The dish is finished with a simple cilantro dressing and served immediately.

I first had this dish at a Chinese restaurant in San Francisco's Chinatown. I was immediately struck by the combination of flavors and textures, and I knew I had to recreate it at home. After a few tries, I finally came up with a recipe that I'm really happy with. It's not as authentic as the dish I had in Chinatown, but it's close, and it's definitely a lot easier to make.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 package (8 ounces) soba noodles
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup chopped broccoli florets
• 1/2 cup chopped carrots
• 1/4 cup chopped fresh cilantro

Instructions

1. Cook soba noodles according to package directions.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add onion, green bell pepper, red bell pepper, broccoli, and carrots to the skillet.
4. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5 minutes.
5. Add cooked soba noodles to the skillet and stir to combine.
6. Cook for 1-2 minutes more, or until the noodles are heated through.
7. Remove from heat and stir in cilantro.
8. Serve immediately.

Why It Works

• The soba noodles provide a chewy texture that contrasts nicely with the crisp vegetables.
• The stir-frying method cooks the vegetables quickly and evenly, resulting in a tender-crisp texture.
• The cilantro dressing adds a fresh, herbaceous flavor to the dish.
• The dish is simple to make and can be tailored to your own taste preferences.