Soba noodle stiry fry with Asian greens and tofu at

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


  1. 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.
  2. Meanwhile, combine the sauce ingredients in a small bowl and set it aside.

  3. 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.
  4. 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.
  5. Add the Asian greens and stir fry just until they wilt. Add the drained noodles and stir fry just until heated, about 1 minute.
  6. Serve in bowls topped with the scallion greens, sesame oil and additional soy sauce to taste.