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Korean Soba Noodles with Vegetables

Korean Soba Noodles with Vegetables Korean Soba Noodles with Vegetables Korean Soba Noodles with Vegetables

One of the most popular Korean dishes and it is one of the most normal and delicious dishes too.













Trans-fat Free, Low Carb


¼ cup soy sauce, sodium reduced
3 tablespoons mirin (sweet seasoning)
½ teaspoon sugar
½ teaspoon ginger
½ teaspoon wasabi powder
or paste, adjust to taste, up to 1 or 2 teaspoons
12 ounces soba noodles
3 tablespoons canola oil
4 ounces mushrooms, oyster
or button mushrooms, sliced
2 large carrots
peeled and shredded
4 ounces spinach
1 each cucumbers
halved, seeded and sliced on the bias
2 stalks celery
6 each scallions, spring or green onions
thinly sliced on the bias, divided (save some for garnish)
4 large eggs
pan fry each one
1 x red hot pepper sauce
Korean, as needed


Cook the soba noodles according to the package. Transfer into a colander and run under cold water, drain and set aside.

Meanwhile mix together soy sauce, mirin, sugar, ginger and wasabi powder in a small bowl.

Return the noodles into the pot and toss well with the dressing, set aside.

Cook vegetables separately in the non-skillet pan.

Heat ½ teaspoon oil in the pan.

Cook mushrooms about 5 to 8 minutes, until most of the water has come out, transfer onto a plate.

Add another ¼ teaspoon oil in the pan.

Cook carrots for 3 to 5 minutes, until carrots are cooked and tender, transfer onto another small plate.

Add ⅛ teaspoon oil.

Then cook celery for about 4 minutes, until celery is cooked and tender, transfer onto a small plate.

Cook spinach for 2 to 3 minutes, until spinach is welted, and transfer onto a small plate.

To assemble the noodle:

Arrange the noodles into a medium bowl.

Place each of the vegetables on top of the noodles like picture shows.

Add some Korean chili sauce and some scallions on top.

Place a fried egg on top.



* not incl. in nutrient facts

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 19669% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 633mg 26%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 17g
Vitamin A 137% Vitamin C 15%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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