Soba Noodle Stir Fry with Kale & Edamame

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Soba Noodle Stir-Fry with Kale & Edamame Recipe

Plate of soba noodles with greens and edamame beans, with slices of avocado and a wedge of lime on the sideTry this super quick and easy weeknight dinner! It’s a fun and delicious way to introduce your kids to leafy greens, and the edamame is a great source of protein. I like to highlight the veggies in this dish and use the noodles as more of an accent. Some sliced avocado and a squeeze of fresh lime juice is all you need to finish this dish.

Enjoy, and please let me know how you like it in the comments below!

Soba Noodle Stir-Fry with Kale & Edamame
Serves 4
This deliciously easy stir-fry is a great introduction to leafy greens. The edamame adds a great source of protein and fresh lime brightens this flavourful dish.
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  1. 2 portions buckwheat soba noodles
  2. 1 cup frozen shelled edamame beans
  3. 2 bunches dinosaur kale, de-stemmed and finely sliced
  4. 1/2 yellow onion, sliced
  5. 1-2 cloves garlic, crushed
  6. 1-inch piece ginger, peeled & minced
  7. 2 Tbsp toasted sesame oil
  8. 3 Tbsp tamari
  9. 1 Tbsp Mirin (Japanese cooking wine - optional)
  10. 1 Tbsp rice wine vinegar
  11. Freshly ground black pepper to taste
  1. Cook soba noodles and edamame in boiling salted water according to package directions, or until noodles are just tender. Be careful not to overcook!
  2. Drain noodles and edamame and rinse with cold water. Set aside.
  3. Meanwhile, heat sesame oil in large saucepan over medium heat.
  4. Sauté onion, garlic and ginger until onion is softened. Add kale, tamari, Mirin and rice wine vinegar. Sauté until kale is wilted, adding a little water if mixture seems dry.
  5. Add noodles and edamame. Toss to combine and cook until heated through.
  6. Season with pepper and additional tamari to taste.
Fresh Start Wellness by Calgary Holistic Culinary Nutrition Expert Erin Gionet
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