This spicy soba stir-fry dish is something I’ve been making since I first learned about soba noodles! It has since evolved from using Tabasco to Sriracha to Harissa as a spice. The ingredients that have remained the same are good quality toasted sesame seed oil and soy sauce.
This recipe tries to cook with a bit more water than fats, but feel free to adjust as you see fit.
1/2 a sleeve of soba noodles
one head of broccoli, florets
2-4 button mushrooms
toasted sesame oil
Harissa paste, or another chilli paste or hot sauce
In a thick-bottom frying pan, heat up a shallow amount of water until simmering. Toss in the broccoli florets. The idea is to cook the veggies in water and steam.
In a separate pot, boil water for the soba noodles.
In a small mixing bowl, mix up equal parts soy sauce and sesame oil. Add a small amount of harissa to taste based on your spice preference. Whisk.
Remove the broccoli while still firm. Remove the water from the pan. Add a fat of your choice—I used butter, but if you’re vegan or non-dairy, try coconut oil. Add garlic, onions, and the mushrooms. Sautée briefly, then add the broccoli. Add a splash of water and cover, to cook partially in steam.
Once the soba noodles are ready, toss them in the sauce and set aside.
Make more of that sauce mix and add it to the pan with the veggies. Mix it up. Uncover and reduce.