Soba Noodles with Baby Bok Choy
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT20M10 Minutes
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Yield:2 Servings
Ingredients
- Sauce:
- ¼ cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons ginger, grated
- 3 cloves garlic, minced
- Noodles:
- 6 ounces buckwheat soba noodles
- 1 tablespoon sesame oil
- 2 baby bok choy, sliced
- 8 ounces shiitake or crimini mushrooms, sliced
- ½ cup shredded carrots
- Half a lime
- Sauce:
- 59.15ml soy sauce or tamari
- 25.56g rice vinegar
- 25.56g sesame oil
- 25.56g ginger, grated
- 3 cloves garlic, minced
- Noodles:
- 170.1g buckwheat soba noodles
- 12.78g sesame oil
- 2 baby bok choy, sliced
- 226.8g shiitake or crimini mushrooms, sliced
- 118.29ml shredded carrots
- Half a lime
Made from buckwheat, a naturally gluten-free flour, soba are thin Japanese-style noodles that have many health benefits and a unique texture. This quick stir-fry uses a simple sauce and delicious baby bok choy!
Preparation
STEP 1
In a small bowl mix soy sauce, rice vinegar, sesame oil, ginger and garlic. Set aside.
STEP 2
Cook soba noodles per package instructions. Drain the noodles and rinse with cold water to prevent them from sticking together.
STEP 3
In the same pot, heat a tablespoon of sesame oil to medium high heat. Add the baby bok choy, carrots, and mushrooms. Sauté until bright and slightly tender. About 2-3 minutes.
STEP 4
Add noodles back to pot along with your sauce. Toss everything together to coat and heat. Finish with a squeeze of fresh lime, serve, and enjoy.
Options
Some brands do put additional wheat flour in their soba noodles so if you are looking for a gluten-free option be sure the read the ingredients to ensure you are buying a pack made only with buckwheat flour.
This recipe can also be eaten cold or at room temperature as a salad or made with the addition of tofu, shrimp, or stir-fry cut meat.