A delightful and quick stir-fry recipe combining soba noodles, tofu, and vibrant vegetables in a savory sauce.
Cook the soba noodles in a large pot of boiling water according to the package instructions. Drain and set aside.
Rinse the noodles under cold water after draining to prevent sticking.
Heat the olive oil in a nonstick skillet or wok over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the red bell pepper, red pepper flakes, and garlic to the skillet. Cook for 3 minutes until the pepper softens.
Stir frequently to avoid burning the garlic.
Add the napa cabbage to the skillet, cover, and cook for 2 minutes until wilted.
Use a lid to trap steam and cook the cabbage evenly.
In a small bowl, mix the rice wine and cornstarch until smooth. Pour this mixture into the skillet and stir well.
Ensure the cornstarch is fully dissolved to avoid lumps.
Add the tofu and cooked noodles to the skillet. Toss gently to combine and heat through.
Be gentle to avoid breaking the tofu.
Garnish with green onions and serve immediately.
Serve hot for the best flavor and texture.
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