Try these soba noodles with mushrooms and bok choy for a simple stir-fry with plenty of ginger, garlic and scallions. You can even eat the leftovers cold.
- 6 ounces soba noodles
- 1/3 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon vegetable oil
- 8 ounces cremini mushrooms, sliced
- 2 scallions, thinly sliced, white and green parts separated
- 2 bok choy, stems sliced crosswise 1/2-inch wide and leaves torn
- 1 tablespoon minced ginger
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Cook the soba noodles according to package instructions in a large saucepan of salted boiling water, stirring occasionally to prevent the noodles from sticking together. Drain the noodles in a strainer and rinse with cold water.
- In a small bowl, whisk together the soy sauce, sesame oil and rice vinegar.
- Heat a wok or large skillet over high heat. Add the vegetable oil, swirling to coat. When the oil is shimmering add the mushrooms and sauté for a few minutes until they start to brown.
- Add the bok choy stems, white parts of the scallions, garlic, ginger, red pepper flakes, salt and pepper. Continue sautéing until fragrant and the bok choy stems are cooked but still crisp, about 3 minutes.
- Stir in the soba noodles and pour in the soy sauce mixture letting it bubble.
- Fold in the bok choy leaves and green parts of the scallions.
Store leftovers in an airtight container in the refrigerator. They can be eaten cold or warmed in a skillet over medium heat.
Keywords: soba noodles, bok choy stir-fry, mushroom stir-fry