Soba noodle stir-fry with edamame,
mushrooms and bok choy
serves 2
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 (115g) 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 scallion — 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 scallion (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 scallion 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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