Sweet and Spicy Soba Noodle Stir-Fry

Prep: 15 minutes Cook: 15 minutes


By Heather McDougall
Heather makes this delicious, yet easy to prepare, dish often for her family.


  • 4 tbsp hoisin sauce
  • 4 tbsp soy sauce
  • 1 tbsp agave nectar
  • 1-2 tsp Sriracha hot sauce
  • 3 cloves garlic, crushed
  • 20 ounce package firm tofu, cut in 1/2 inch cubes
  • 1 onion, chopped
  • 3 cups chopped vegetables of your choice (carrots, broccoli, red cabbage, snow peas)
  • 12 ounces cooked soba noodles, cut into 2-inch pieces
  • sesame seeds, toasted (garnish, optional)


Mix first 5 ingredients together and toss with tofu and onions. Set aside. In a wok, on medium-high heat, add tofu and onion mixture with marinade. Stir-fry for 5 minutes, stirring frequently. Add vegetables and stir-fry for another 10 minutes. Turn off wok and add noodles. Stir to combine. Garnish with sesame seeds.

Hint: Cooked buckwheat soba noodles are available in some markets and natural food stores. These are a real time-saver if you can find them. If they are unavailable, use dry buckwheat soba noodles, about 6 ounces, and cook according to package directions.