Stir-Fried soba noodles with shiitakes, edamame and bok choy
Soba noodles are Japanese buckwheat noodles. Soba has a wonderful nutty flavor and can be used in both hot and cold dishes. Because soba noodles have fewer calories, more fiber and more protein than traditional pasta, they can be a smart substitute for white — or even whole-wheat — pasta.
This recipe, adapted from Martha Rose Shulman from The New York Times, uses lots of great Asian flavors and is a good introduction to soba noodles. And if you’re carb-conscious, feel free to scale back on the noodles and pile on more of the veggies!
Prep Time: 10 minutes
1/2 cup chicken or vegetable stock
1 tablespoon low-sodium soy sauce (more to taste)
1 tablespoon rice wine
1/2 teaspoon sugar
Salt to taste
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon red pepper flakes (optional)
8 ounces soba noodles
2 teaspoons sesame oil
1 tablespoon olive oil
6 ounces shiitake mushrooms, stemmed, caps sliced
1/2 pound bok choy
1/4 cup frozen edamame, shelled
1 bunch scallions, thinly sliced, dark green parts separated
Combine stock, soy sauce, rice wine, sugar and salt to taste in a small bowl. Combine garlic, ginger and pepper flakes (if using) in another bowl.
Bring a large saucepan of water to a boil and cook soba noodles according to package instructions, usually 4 to 5 minutes. Once noodles are al dente, drain, rinse with cold water, then toss with 2 teaspoons sesame oil in a large bowl. Set aside.
Heat a large sauté pan over high heat. Swirl in olive oil and add garlic, ginger and pepper flakes. Stir-fry for no more than 10 seconds, then add mushrooms. Stir-fry for 1 minute, then add bok choy, edamame and the light parts of the scallions. Stir-fry 2 minutes. Add noodles and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes. Add dark green part of the scallions, stir-fry another minute, until well combined, and serve.