Soba Noodle And Bok Choy Stir-Fry Recipe

Savor delightful Asian flavors with this tantalizing dish that combines smooth buckwheat soba noodles and vibrant bok choy to create a harmonious union of textures and aromas. With each bite, you'll experience the delicate balance of umami soy sauce, fragrant ginger, and crunchy bok choy. Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "I love cooking with bok choy because you get two different textures. The crunchy white part and the delicate greens. It makes for a satisfying combination and comes together in just 10 minutes." Bok choy is a cruciferous vegetable loaded with health benefits and is a very versatile vegetable. If you're looking for something to pair with this dish, a simple miso soup or smashed cucumber salad would do a nice job of completing the meal.

To make this recipe, we'll need a few items from the produce department. Pick up some baby bok choy, mushrooms, garlic, ginger root, scallions, and a lemon. "I've used baby bok choy here but feel free to substitute for standard bok choy if you prefer. You can use any type of mushrooms or a combination," Hahn explains. Then we'll need some dry goods like soba noodles, olive oil, sesame oil, maple syrup, and sriracha. "If you haven't purchased soba noodles before, you can find them in the Asian section. They're made with buckwheat, which is actually gluten free, but not all soba noodles are made in a gluten free factory so you'll need to check the label if you want to make this gluten free," Hahn remarks. If you want to top your final dish with sesame seeds, you'll want to grab some of those as well.

Soba noodles only take about 4 minutes to cook but this recipe moves quick so get those started now and drain in a colander when they are done. Then pull out a large cutting board and chop the bok choy, separating the white part from the green leaves. Slice the mushrooms, mince the garlic, grate the ginger root (after peeling), and chop the scallions.

Now that the veggies are chopped and ready, heat up the oil in a large frying pan and bring the heat to medium high. Add the garlic and ginger and stir for about 3 minutes. Now add the white part of the baby Bok choy and the mushrooms. Sauté for about 5 to 8 minutes until the mushrooms have reduced in size. While you are listening to the veggies sizzle, pull out a small bowl and mix together the olive oil, sesame oil, maple syrup, the juice of one lemon, and the sriracha. Just like that, our sauce is done!

As with all stir fries, we won't be cooking long because we want our veggies to be vibrant and crunchy. Wrap up this dish by adding the bok choy greens, the cooked soba noodles, and the sauce to the frying pan. Give it a good stir and this dish is ready to serve. Top with the chopped scallions and optional sesame seeds for a delicious, comforting meal. You may want to put this meal on repeat for busy weeknights!