Malaysian-style Vegan Stir-fried Soba with Vegetables


500 g soba noodles
1 tablespoon vegetable oil
2 tablespoons olive oil
500 g trimmed and sliced mushrooms
2 cups baby carrots, sliced
1 onion, sliced
2 cloves garlic, finely chopped
3 cups broccoli florets


1/2 cup fresh orange juice
1 tablespoon cornstarch
1 teaspoon five-spice powder
1 teaspoon crushed red chili flakes
2 tablespoons soy sauce
2 teaspoons agave syrup


  1. Cook the soba according to the packet instructions. Drain and return to the pan. Stir in the vegetable oil, toss to coat the noodles, then cover the pan and set aside.
  2. Cmbine the ingredients in a large bowl and whisk until well blended. Set aside.
  3. Heat the olive oil in a saucepan over medium heat. Add the mushrooms, carrots, onion, and garlic and stir fry for 5 minutes, until onion and garlic are golden.
  4. Add the broccoli florets, cover the pan, and cook for 5–6 minutes, stirring occasionally, until the vegetables are crispp tender.
  5. Add the sauce and stir-fry for 3 minutes or until the sauce has thickened.
  6. Transfer the noodles to a serving bowl. Pour the vegetable-sauce mixture over the noodles, toss to combine, and serve immediately.

Makes 4 servings.

Source: Vegan – The Cookbook