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Soba noodle stir-fry with edamame, mushrooms and bok choy



Soba noodle stir-fry with edamame, mushrooms and bok choy
A Japanese-inspired stir-fry with soba noodles, mushrooms, bok choy and vibrant green edamame beans coated in a rich and savory sauce.

4 oz (120 g) dried soba (buckwheat) noodles

3 tablespoons Japanese soy sauce
1 tablespoon rice vinegar
1 tablespoon water
1 teaspoon toasted sesame oil
1 teaspoon brown sugar
2 tablespoons peanut or canola oil
1 carrot—thinly sliced on diagonal
2 packed cups roughly chopped bok choy
8 button or shiitake mushrooms—thickly sliced
1 tablespoon finely grated fresh ginger
1 spring onion—thinly sliced on diagonal

½ cup frozen edamame beans—defrosted

COOK the soba noodles according to package directions, then rinse under cold water and drain well. PLACE the soy sauce, rice vinegar, water, sesame oil, and brown sugar in a jar with screw-top lid and shake until combined. HEAT a wok or large frying pan over a high heat. ADD the oil and stir-fry the carrot for 1 minute. ADD the bok choy and stir-fry for 2 minutes. ADD the mushrooms, ginger and spring onion (reserving some green part for garnish), and stir-fry for 2 minutes. ADD the edamame, noodles and sauce mixture and stir-fry for 1 minute. SERVE garnished with the reserved spring onion on top.

Variations: Use scallops, shrimp, chicken, squid, or tofu instead of the edamame. Replace the bok choy with cabbage or bean sprouts.

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