Emphasis on simple recipe combines buckwheat noodles with veggies, garlic, ginger, tamari, sesame oil, and little heat. Simple and quick for dinner in under 30 minutes!
- 1 Bunch Baby Bok Choy cut in 1" slices
- 6 ounces Carrots sliced
- 2 Scallions
- 1 inch Fresh Ginger minced
- 2 Cloves Garlic minced
- 1/4 teaspoon Thai Chili Peppers/Red Chile Flakes
- 7 ounces Soba Noodles 1/2 box
- 2 tablespoon Sesame Oil
- 2 tablespoon Tamari
- 1 cup Edamame
Cook Soba noodles according to package directions reserving 1 cup cooking water for later use. When noodles are done, drain them into a colander and toss with the sesame oil. Set aside.
In a large skillet over medium-high heat with 1 Tbsp oil add ginger and garlic stirring frequently until fragrant, approximately 1 to 2 minutes; add 1/8 teaspoon chili flakes and carrots. Saute for 2 minutes.
Add baby bok choy and saute for another minute. Add 1⁄4 cup reserved cooking water. Saute the vegetables, adding a little more of the cooking water when necessary to prevent sticking, approximately 5 minutes.
Stir in edamame and continue to saute until heated through approximately 1 minute.
Add the noodles and tamari stirring and adding a little cooking water if necessary to keep everything from sticking approximately 1 minute.
Season with salt, pepper, and additional chile flakes(optional). Sprinkle with chopped scallions.
MAKE IT GLUTTEN-FREE: Easily made gluten-free with buckwheat or other glutten-free noodles.
*SOBA NOODLES: If soba noodles is not available you can use any noodles of choice.
**SERVING: This recipe yields 23 grams of protein for each serving
***CREDIT: Recipe adapted from Purple Carrot.