Follow these steps carefully for a flawless stir-fry every time. The key to a successful stir-fry is having all your ingredients prepped and ready to go before you even turn on the stove—a technique known as mise en place.

1. Prepare the Sauce First: In a small bowl or liquid measuring cup, combine all the sauce ingredients: low-sodium soy sauce, toasted sesame oil, mirin, rice vinegar, and maple syrup (or honey). Whisk everything together until well combined. Set this bowl aside near your cooking area. In a separate, very small bowl, mix the cornstarch with 2 teaspoons of cold water to create a smooth slurry. Set this aside as well.
2. Cook the Soba Noodles: Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to the package directions. Soba noodles cook very quickly, usually in 4-6 minutes, so keep a close eye on them to prevent them from becoming mushy. Once they are al dente (tender but still with a slight bite), drain them immediately in a colander.
3. Rinse the Noodles (Crucial Step!): Immediately rinse the cooked soba noodles under cold running water. Use your hands to gently toss and separate the noodles as you rinse. This step is vital as it removes the excess starch from the surface, which stops the cooking process and prevents the noodles from clumping together into a sticky mass. Once thoroughly rinsed, shake the colander well to drain off as much water as possible. You can toss them with a tiny drizzle of sesame oil (about ½ teaspoon) to further ensure they don’t stick while you prepare the stir-fry.
4. Heat the Wok or Skillet: Place a large wok or a wide, heavy-bottomed skillet over medium-high heat. Let the pan get hot before adding anything. Once it’s properly heated, add the 2 tablespoons of avocado oil and swirl to coat the bottom of the pan. The oil should shimmer slightly when it’s ready.
5. Sauté the Aromatics: Add the minced garlic and grated ginger to the hot oil. Stir-fry constantly for about 30-45 seconds until they become incredibly fragrant. Be careful not to burn them, as burnt garlic will turn bitter and ruin the dish.
6. Cook the Harder Vegetables: Add the broccoli florets and julienned carrots to the wok. These vegetables take the longest to cook. Stir-fry for 3-4 minutes, tossing them frequently, until they become crisp-tender. They should be vibrant in color and slightly softened but still have a definite bite.
7. Add the Softer Vegetables: Now, add the sliced red bell pepper and shiitake mushrooms to the wok. Continue to stir-fry for another 2-3 minutes. The bell peppers should soften slightly but retain their crunch, and the mushrooms should release their moisture and become tender and browned.
8. Combine Everything: Add the cooked and rinsed soba noodles to the wok with the vegetables. Use tongs or a pair of chopsticks to gently toss everything together, ensuring the noodles are evenly distributed among the vegetables.
9. Add the Sauce: Give your prepared sauce a quick re-whisk, as some ingredients may have settled. Pour the sauce all over the noodles and vegetables. Continue to toss everything gently for about 1 minute, allowing the noodles and veggies to absorb the flavorful sauce.
10. Thicken the Sauce: Now, give your cornstarch slurry a quick stir and pour it into the wok. This will thicken the sauce almost instantly. Cook for one final minute, tossing continuously, until the sauce has thickened to a beautiful, glossy glaze that coats every single ingredient in the pan.
11. Serve Immediately: Remove the wok from the heat. Divide the Easy Stir-Fry Soba Noodles among serving bowls and garnish as desired. This dish is best enjoyed fresh and hot.