Miso Tahini Soba Noodle Stir-fry With Oyster Mushrooms
A soba noodle stir-fry with oyster mushrooms, vegetables and a rich miso tahini sauce: just what you need to enjoy a comforting dinner that’s ready in 15 minutes. Vegan, gluten-free and made from just a few simple ingredients.
At the time of writing this, I really can’t believe that November is nearly over and that the holiday season is among us. It gets dark at 4 pm here in the UK, and every day is consistently very cold. Oh, and it rains a lot.
Seasonal changes impact me pretty strongly, in particular when days get shorter and there isn’t much sun. Thus, I constantly have to look for ways to boost my mood, and something that works pretty faultlessly is cooking delicious meals. If I can get something on the table quickly that’s delicious and flavourful, it gives me that great cosy feeling that we all look for throughout the colder seasons.
Hence today’s recipe! Because after all, you just can’t go wrong with a 15-minute dish that involves either noodles or pasta.
Now, let’s discuss this soba noodle stir-fry recipe.
A food that always makes me happy is noodles. I always come up with new recipes using them, and can practically live off noodle dishes!
I’m sharing this recipe today because it’s just SO easy, and does not skimp on flavour.
It features oyster mushrooms as the centre stage ingredient, which are much more rich and flavourful than normal button mushrooms. They also have a ‘meaty’ texture, making them a great swap if you usually have meat in your stir-fries but want a plantbased alternative. For extra texture and crunch, I added zucchini and carrot. Stir-frying for a few minutes brings out their natural flavours and they perfectly complement the softer noodles.
All you need is a wok/frying pan, a small bowl to make the sauce, and 15 minutes to make the meal as a whole. Yes, just 15 minutes! Goes to show how effortless healthy, vegan cooking can be.
Miso tahini stir-fry sauce
Okay, this is the thing that really pulls the soba noodle stir-fry together. Miso and tahini are both magical ingredients. I’m pretty sure that tahini is liquid gold: I’ve been eating it non-stop over the last couple of weeks, on porridge, in pasta dishes, in dressings, drizzled over nourish bowls, etc. Together with warm noodles and crisp vegetables? You’ll fall in love with it.
The only ingredients you need to make the sauce are:
- Brown rice miso.
- Maple syrup.
- Lime juice.
You can also use this sauce to turn the recipe into a cold soba noodle bowl: brilliant if you don’t want to bother with a frying pan! Simply leave out the mushrooms and combine it with cooked noodles, the carrots and the zucchini, putting everything to chill in the fridge for 10 or so minutes before serving.
How to make a vegan soba noodle stir-fry
It couldn’t be easier! Firstly, cook the soba noodles according to packaging instructions. They usually take around 10 minutes to cook.
Meanwhile, heat some sesame oil in a wok or a frying pan and add the onion and garlic. Cook for 2-3 minutes, until softened. Next, add the zucchini, carrots and oyster mushrooms. Stir-fry for a further 5 minutes, until the vegetables are cooked through and the mushrooms soften.
Meanwhile, make the sauce by whisking together the tahini, brown rice miso, maple syrup, water, lime juice, and cornstarch.
When the noodles are cooked, drain and rinse them under the cold water, and transfer them to the wok/pan together with the sauce and toss together using a pair of kitchen tongs, until fully coated in the sauce and the sauce thickens.
Serve immediately with spring onion and sesame seeds.
What noodles should I use?
Whenever you make any sort of stir-fry, try out different egg-free noodle varieties to see which ones you like best. For this one, I used some buckwheat soba I had lying around, but rice noodles are another favourite of mine.
Have a look round your supermarket or health food store, because there’s so much choice out there! The key is not to overcook before adding them to the frying pan. Check individual cooking times and go for a minute or two lower than that.
Why you’ll love this oyster mushroom stir-fry
This is honestly one of those dishes you can make over and over again and never get bored of. The finished product is:
- Packed full of flavour in every bite.
- Versatile: add in any vegetables of your choice to switch it up.
- Warming and comforting as an easy weeknight dinner.
- Deliciously healthy and good for you.
Some other recipes you might enjoy…
- Sweet Almond Tofu Rice Stir-fry (Vegan And Gluten-free)
- High Protein Meal Prep: Quinoa And Tempeh With Tomato Sauce
- White Bean Vegan Skillet Potatoes With Garlic Mushrooms
Let me know in the comments: what are your go-to dinners that are quick and delicious? If you give this soba noodle stir-fry a go, be sure to tag me on Instagram (@earthofmaria) so I can see your creation, and leave your feedback in the comments below together with a star rating.
Get the Recipe: Miso Tahini Soba Noodle Stir-fry With Oyster Mushrooms
- 7 oz soba noodles
- 1 tbsp sesame oil
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, chopped into matchsticks
- 1 large carrot , chopped into matchsticks
- 2 cups oyster mushrooms, shredded
For the miso tahini sauce
- 2 tbsp tahini
- 1 tbsp brown rice miso
- 1 tbsp maple syrup
- 3 tbsp water
- 1 lime, juice of
- 1 tbsp cornstarch
- 1/4 cup spring onion, chopped
- 1 tbsp sesame seeds
- Wok or frying pan
- Mixing bowl
- Cook the soba noodles according to packaging instructions. They usually take around 10 minutes to cook.
- Heat some sesame oil in a wok or a frying pan and add the onion and garlic. Cook for 2-3 minutes, until softened.
- Add the zucchini, carrots and oyster mushrooms. Stir-fry for a further 5 minutes, until the vegetables are cooked through and the mushrooms soften.
- Meanwhile, make the sauce by whisking together the tahini, brown rice miso, maple syrup, water, lime juice, and cornstarch.
- When the noodles are cooked, drain and rinse them under the cold water, and transfer them to the wok/pan together with the sauce and toss together using a pair of kitchen tongs, until fully coated in the sauce and the sauce thickens.
- Serve immediately with spring onion and sesame seeds.