Mushroom and tofu soba

I fancied noodles instead of chicken which was on my meal plan for dinner this evening.   A quick stir-fry, it made dinner effortless (well, almost).

Ingredients: (serves 3)

  • 2 servings of soba noodles
  • 1/2 serving of rice noodles
  • 2 tbsp sunflower oil
  • 1/2 brown onion, peeled and sliced
  • 1 inch ginger, peeled and grated
  • 1 garlic clove, peeled and chopped
  • 1 red capsicum, de-seeded and sliced
  • 2 spring onions, chopped
  • a handful of shiitake mushrooms, sliced (I used fresh ones)
  • a handful of baby pak choy, chopped
  • a handful of chives, chopped
  • 1 tsp hoisin sauce
  • 1 tsp yellow bean sauce
  • 1 tbsp oyster sauce
  • 1/2 block of firm tofu, diced
  • 2 tbsp dark soy (kicap manis)
  • salt to taste


  1. Cook the soba and rice noodles according to the manufacturers’ instructions.   Rinse under running cold water, and drain.  Leave to one side
  2. Heat oil in a wok and fry the onions for a minute, followed by the ginger and garlic
  3. Toss in all the vegetables, mushrooms and herb and stir well for 2 minutes
  4. Add the hoisin, yellow bean and oyster sauce to the vegetables, then toss in the noodles
  5. Increase the heat and stir well for 30 seconds before adding the tofu and dark soy
  6. Give the noodles a good toss for another 30 seconds, check for seasoning before serving



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