Stir Fry Noodles

An easy, healthy weeknight dish that can easily be made and gluten-free. Add some chicken or tofu for a full meal!
Course Main Course, Side Dish
Cuisine Asian
Keyword stir fry noodles
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 150kcal
Author April Woods


Stir Fry Noodles

  • Soba/buckwheat noodles about 5 oz., or ½ package
  • 4 tablespoons coconut oil divided
  • 3 garlic cloves minced
  • 1 teaspoon fresh ginger grated (can substitute ½ tea ginger powder)
  • 1 quart sliced mushrooms
  • 1 shallot chopped (or ¼ cup diced red onion)
  • 1 ½ cups broccoli florets
  • 1 carrot julienned or shredded
  • 3 - 4 stalks kale de-ribbed and chopped
  • Chopped green onion (or scallioand sesame seeds for topping


  • ¼ cup soy sauce
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons sesame oil
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon sriracha or more if desired
  • 1 teaspoon grated ginger


  • Cook noodles according to package directions. While noodles are cooking, whisk together ingredients for the sauce in a small bowl, and set aside.
  • Melt 2 tablespoonful coconut oil in skillet or wok over med-high heat. Add garlic and ginger. Cook for 1 minute.
  • Add in mushrooms and cook for about 5 minutes. Remove mushrooms from skillet.
  • Melt remaining 2 tablespoons coconut oil in skillet. Add shallots and cook about 3 minutes. Add broccoli, carrots and kale. Cook about 5 minutes.
  • Add mushrooms back to skillet and cook another 3 to 5 minutes, until veggies are tender.
  • Add the cooked noodles and sauce to the skillet. Stir to coat. Cook about 2 minutes.
  • Serve topped with sesame seeds and green onio



Calories are automatically generated. For best results calculate based on your exact ingredients.


Serving: 0.25dish | Calories: 150kcal