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"Let's Do It Again" Soba Noodle Bowl With Sweet Potatoes and Collard Greens

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Sweet potatoes and collard greens can make the best leftovers, especially in this delicious and super easy Soba Noodle Bowl recipe.

This is a vegan dish with odd combinations of vegetables that surprisingly work in great harmony together. Traditional "soul food" ingredients are paired with Japanese flavors for a satisfying and interesting meal.

stir fried Soba Noodles bowl with roasted sweet potatoes, mushrooms, and collard greens.

I recently made tapas for the house which included a collard greens chiffonade and ceviche with roasted sweet potatoes. Both were hits and left me wanting to do this dish again! I was short on fish and a few other ingredients so I couldn't recreate most of the dishes and thus created a new one using the leftover greens and sweet potatoes. 

I cook collard greens often so always looking for new ways of cooking them. I have a running recipe list for collard greens you're welcome to try.

MOOD MUSIC

WHAT YOU NEED TO MAKE SOBA NOODLES RECIPE

COOKING INSTRUCTIONS

Make the broth

Combine stock, tamari, rice wine vinegar, sugar, and salt to taste in a bowl. Stir until the sugar and salt dissolve.

Mix the aromatic seasonings

Combine minced garlic, grated ginger, and pepper flakes in a separate bowl. Set aside.

Prepare the noodles

Cook the soba noodles according to package directions. Drain the noodles and then toss with sesame oil.
Heat a flat bottomed wok or skillet over high heat. Add a tablespoon of oil. Add the garlic-ginger mix and fry a quick 10 seconds before adding the mushrooms.
Cook for 1 minute then add the noodles, sweet potatoes, and the stock. Reduce heat to medium and stir fry 1-2 minutes. Add the collards and stir fry another 30 seconds or so until all ingredients are well combined.

SOBA NOODLE BOWLS COOKING CONSIDERATIONS

This soba noodle bowl was an excuse for me to make use of leftovers. I was in Desean Hoshimoto Afro-Japanese mindset.

If you don't just happen to have leftover collards and sweet potatoes sitting around, don't fret. Both are easy to make. Just cut up a batch of collards chiffonade style and toss in olive oil and vinegar or lime juice. Sweet potatoes should just be roasted simply.

Limit the seasoning of the greens and sweet potatoes so they pair up well with the garlic, ginger, soy, etc. 

Shrimp is a good add for this dish if you're not sticking vegan.

Soba noodles are gluten-free, so if you want to keep this dish fully gluten-free then use Tamari which is a gluten-free soy sauce.

Soba noodles can be expensive due to buckwheat content. The more buckwheat the more expensive. If you're looking for a substitute, go with a whole wheat spaghetti pasta

MORE RECIPES

Salmon Poke Bowl

Collards and Okra Salad

Zucchini Noodles w/ Collards Salsa Verde

Southern Collard Greens

Curried Collard Greens

Black Rice Salad w/ Sweet Potatoes

Collard Greens Salad

Instant Pot Collards w/ Smoked Brisket

Blackeyed Peas and Collards

make this soba recipe

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stir fried Soba Noodles bowl with roasted sweet potatoes, mushrooms, and collard greens.

Stir-Fried Soba Noodles With Sweet Potatoes and Collard Greens

Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Asian
Servings: 4 people
Calories: 327kcal
Author: Marwin Brown

Equipment

  • Wok

Ingredients

  • ½ cup vegetable stock
  • 1 tablespoon rice wine
  • 1 tablespoon tamari gluten-free soy sauce or light soy sauce
  • ½ teaspoon sugar
  • Salt to taste
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ½ teaspoon red pepper or Aleppo pepper flakes
  • 8 ounces soba noodles
  • 2 tablespoons sesame oil
  • ½ pound roasted sweet potatoes cut into ¼ inch squares
  • ¼ cup of collard greens chiffonade see recipe
  • 6 ounces fresh baby portabella mushrooms

Instructions

  • Combine stock, tamari, rice wine, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes in another bowl.
  • Bring a large saucepan of salted water to a boil and cook the soba noodles according to directions. Drain and toss with the sesame oil.
  • Heat a flat-bottomed wok over high heat. Add a tablespoon of the oil.
  • Add the garlic and ginger then stir-fry for no more than 10 seconds before adding the mushrooms.
  • Stir-fry for 1 minute then add the noodles, sweet potatoes, and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes.
  • Add the collard greens then stir-fry another 30 seconds to a minute, until well combined, and serve.

Notes

If you don't just happen to have leftover collards and sweet potatoes sitting around, don't fret. Both are easy to make. Just cut up a batch of collards chiffonade style and toss in olive oil and vinegar or lime juice. Sweet potatoes should just be roasted simply.
Limit the seasoning of the greens and sweet potatoes so they pair up well with the garlic, ginger, soy, etc. 
Shrimp is a good add for this dish if you're not sticking vegan.
Soba noodles are gluten-free, so if you want to keep this dish fully gluten-free then use Tamari which is a gluten-free soy sauce.
Soba noodles can be expensive due to buckwheat content. The more buckwheat the more expensive. If you're looking for a substitute, go with a whole wheat spaghetti pasta

Nutrition

Calories: 327kcal | Carbohydrates: 58g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 1439mg | Potassium: 498mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8294IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg
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