Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Buckwheat | not in our table | 0 |
| Sauce | not in our table | 0 |
| Wasabi | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb dry buckwheat noodles (soba)
- 4-6 cups chopped veggies of your choice
- (broccoli, mushrooms, green onions, celery, snow peas, garlic, sliced onions,
- cauliflower, whatever you have on hand)
- sesame oil
- Tonkatsu Sauce:
- 1 cup ketchup
- 4 tbsp soy sauce
- 1 tsp (or more) wasabi powder
- =
Directions
Boil the soba noodles according to package directions. Drain and set aside. In a large skillet or wok, heat the sesame oil for a minute, then toss in all the veggies and fry for 3-5 minutes, until they turn bright colours but are tender-crisp. Add the soba noodles and tonkatsu sauce and stir fry over high heat for a few minutes more until everything is mixed together nicely. Serve piping hot.