Recipe By facobasten1984
Published May 5th
Prep 20m Cook 15m Additional - Ready In 35m
Servings 2 servings Calories 326

Tasty, quick, simple, and easy to cook vegan stir-fry.

Recipe Ingredients

  • ½ (8 ounce) package dried soba noodles
  • 1 tablespoon oil, or as needed
  • ¼ cup onion
  • 2 cloves garlic, finely chopped
  • 1 cup assorted mushrooms
  • ¼ cup chopped eggplant
  • 6 leaves bok choy, chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon teriyaki sauce
  • ground black pepper to taste
  • 1 teaspoon sesame oil
  • 1 green onion, finely chopped

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 6 minutes. Drain.
  2. 2 Heat oil in a large skillet over medium heat. Add onion and garlic and stir-fry for 1 minute. Toss in mushrooms and eggplant; cook for 2 minutes more. Add cooked soba noodles, bok choy, soy sauce, teriyaki sauce, and pepper. Cook until bok choy is tender, about 2 minutes.
  3. 3 Sprinkle sesame oil and green onion over vegetables and serve.

Nutrition Facts

  • Calories 326
  • Carbohydrate 53 g
  • Fat 10 g
  • Fiber 3.5 g
  • Protein 12.2 g
  • Saturated Fat 1.5 g
  • Sodium 1499.9 mg
  • Sugar 4.1 g

Chef's Notes

I use chanterelle, oyster, and shiitake mushrooms; Feel free to substitute collard greens for the bok choy leaves, shallot for the green onion, and sugar in place of teriyaki sauce if you like.


  1. Absolutely wonderful. We loved this. I had to use napa cabbage instead of bok choy. I used a mix of mushrooms as written in the notes. I doubled the recipe and served the noodles separate from the veggies. We ate it throughout the day just adding noodles and veggies in a bowl as desired. Great - Read more ...