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.
This week is the last of my fruit and vegetable boxes for the year. While I love having a CSA and supporting a local farm, I am sort of relieved.
It’s a lot to keep up with and at times I’ve been overwhelmed. Despite that, I would say if you have enough people in your house that are obsessed with veggies, then you should do it. Having a carb-loving 7-year-old doesn’t do much for our vegetable consumption and eating through a box.
One of the things I have enjoyed most about the weekly assortment is that certain vegetables have made it back into my regular rotation. One of those is bok choy, especially in stir-fry.
There are so many reasons to get excited about stir-fries: They are fast and easy and use up lots of veggies. And with bok choy, you can use the stem and the leaves.
I pair bok choy and mushrooms in this stir-fry with soba noodles, ginger and garlic.
This leafy green vegetable is a variety of Chinese cabbage that’s also known as pak choi. It is related to cabbage, broccoli, kale and turnips, which are all cruciferous veggies.
You can eat the stems and the leaves. No surprise, they have very different textures. The stems are crisp, and the dark green leaves are soft and similar to spinach.
For this recipe, I trim the root end of each head of bok choy and slice the stems crosswise into 1/2-inch wide pieces. After that, I just tear the leaves.
Then I separate the stems from the leafy greens. That’s because I sauté the stems with the scallions, garlic and ginger. Then I wait to add the leaves until after I have stirred in the noodles and sauce. The heat will gently wilt the greens.
Soba noodles are made from buckwheat. When you see the word wheat, it only makes sense to think gluten. But buckwheat is naturally gluten free because it is a flowering plant that’s a cousin to rhubarb and sorel.
If you do have gluten sensitivities, make sure to check the ingredient list on the package to see if the manufacturer used other flours in addition to buckwheat. They’re a good source of fiber.
You will need these ingredients for this mushroom bok choy stir-fry:
These soba noodles are a great weeknight main dish. You can’t go wrong with a quick-cooking stir-fry. You can add shredded rotisserie chicken if you want.
And if you want a salad to serve with it, try this Asian cucumber salad with peanuts and carrots or this Asian cabbage salad with almond ginger vinaigrette.
Leftovers can be eaten cold straight from the fridge, and it becomes a soba noodle salad.
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