whole food ~ well made

Soba noodle stiry fry with Asian greens and tofu at

Tangy Asian Greens Stir Fry with Seared Tofu and Soba Noodles

Dear Foragers,

This week I’m deep in housecleaning on the Forage blog, making improvements and cleaning up old posts to make the posts and images better to keep us all well fed.

Here’s a stir fry recipe from the blog archives I didn’t want to lose since it makes great use of spring’s ample Asian greens. Plus it’s super-quick to make on these busy spring days.

Back in 2010, I was celebrating my brand-new Joyce Chen carbon steel wok that’s now well-seasoned and in regular rotation. {I’m planning a post all about carbon steel, the most efficient and effective cooking material because it heats up quickly and evenly. It sears beautifully, and it’s much lighter than cast iron.}

But for now, we’ve all got things to do, so make this stir fry when you’re focused on projects like gardening, mushroom hunting or just spending more time outside in nature.

What are your quick go-to dinners this spring? Let me know what you’re making in the comments below or tag a photo #lynnesforage on Instagram or Facebook.


and become a forager

Asian Greens Stir Fry with Seared Tofu and Soba Noodles

My CSA provides the best Asian greens mix--a lively combination of tatsoi, pac choy, mizuna and mustards. This simple stir fry with soba noodles uses ample amounts of the greens. It is adapted from the terrific seasonal recipe site Cook with What You Have. Use your favorite noodles, even spaghetti, in place of the soba noodles.
Course Main Course
Cuisine Japanese
Keyword stir fry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author Lynne Curry


  • 8-ounce  package soba noodles
  • tablespoons  vegetable oil
  • 14-ounce package extra-firm tofu, drained, patted dry and cut into cubes
  • scallions, green and white parts, sliced and kept separated
  • tablespoon  minced fresh ginger
  • garlic cloves, thinly sliced or 1 stalk green garlic, minced
  • whole fresh shitake mushrooms, sliced  optional
  • 4-6  cups  mixed Asian greens

For the sauce:

  • tablespoons  soy sauce tamari or Shoyu
  • 2 1/2  teaspoons  rice wine vinegar
  • tablespoons  mirin or 2 teaspoons sugar and 2 tablespoons water
  • 1/8-1/4  teaspoon red pepper flakes
  • toasted sesame oil for serving


  • Bring a large pot of water to a boil. Cook the soba noodles according to package directions. Drain them well, rinse them under cool water and set them aside.
  • Meanwhile, combine the sauce ingredients in a small bowl and set it aside.
  • Heat the oil in a large skillet or wok over high heat. Add the tofu to the pan in a single layer and cook without moving until it begins to brown, about 4 minutes.
  • Add the white parts of the scallions, ginger, garlic and mushrooms, if using, and stir fry for 1 minute. Add the sauce and stir fry for about 2 minutes.
  • Add the Asian greens and stir fry just until they wilt. Add the drained noodles and stir fry just until heated, about 1 minute.
  • Serve in bowls topped with the scallion greens, sesame oil and additional soy sauce to taste.


  1. Flavor of Italy

    Sounds delicious!

  2. Sandi

    I added peanut butter to the sauce and topped it with peanuts. Excellent. Thanks.

    1. Sounds terrific! Thanks for the idea, Sandi.

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