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Categories:
noodles broccoli yellow squash green onions garlic soy sauce soymilk butter paprika cayenne pepper black pepper salt
Viewed: 42 - Published at: 4 years agoIngredients
- 4 ounces buckwheat soba noodles
- 2 cups broccoli, florrets (fresh or frozen)
- 2 cups yellow squash, quartered
- 6 green onions, stalks finely chopped (with bulbs)
- 2 medium garlic cloves, chopped
- 2 tablespoons teriyaki soy sauce (regular soy sauce is fine)
- 1 cup plain soymilk (I used Silk Light)
- 2 tablespoons vegan butter
- 12 teaspoon paprika
- 14 teaspoon cayenne pepper (optional)
- black pepper
- salt
Method
- Wash & chop all the vegetables, place the onions & garlic in a medium sauce pan & saute on medium-high heat with 12 tablespoon of the butter for one minute until slightly tender.
- Pour in 12 cup of the soymilk & one tablespoon of the soy sauce & stir until it bubbles.
- Then add all of the vegetables & the rest of the soymilk & simmer still on medium-high heat until once again it bubbles.
- Add the paprika, cayenne (if using) & black pepper & the other tablespoon of soy sauce & butter & reduce to medium heat & simmer for ten minutes, stirring frequently.
- Meanwhile, salt & put the water on to boil & cook the soba until tender (typically four to five minutes) & drain.
- Serve the stir-fry sauce over the noodles & top with salt & pepper.
- Enjoy!
