Main Entree

Sesame Soba Noodles


¼ cup (50 mL) reduced sodium soy sauce
2 cloves garlic, minced
2 Tbsp (25 mL) brown sugar
1-3 tsp (5 – 15 mL) sambal oelek chili paste to taste
1 Tbsp (15 mL) oyster sauce or hoisin sauce
1 Tbsp (15 mL) minced fresh ginger
1 tsp (5 mL) sesame oil

1 Tbsp (15 mL) canola oil
1 carrot, peeled and thinly sliced
1 small head broccoli, cut into bite size florets
5 oz (150 g) buckwheat soba noodles (or rice noodles for gluten free)
2 eggs
1 green onion, thinly sliced
½ tsp (2 mL) sesame seeds


In a small bowl, whisk together sauce ingredients, Set aside.

Pour canola oil into a large non- stick skillet and place over medium heat. Add carrots and broccoli and stir fry until vegetables are tender, about 5 minutes. Meanwhile, prepare pasta according to package directions. Do not over- cook. Push vegetables to the side of the skillet. Fry 2 eggs in pan to desired doneness. Remove eggs from the pan to a small plate. Add cooked pasta to the skillet along with the prepared sauce. Toss to combine the mixture. Transfer the noodles and vegetables to serving dishes. Top with fried eggs. Garnish with green onions and sesame seeds.

Makes: 2 servings

Nutrient analysis Sesame Soba Noodles 1 serving portion:
Calories: 598
Carbohydrates: 85 g
Protein: 29 g
Fat: 18 g