Bok Choy Stir Fry
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2
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Course
Main Course
Bok Choy Stir Fry
Description
The Bok Choy Stir Fry combines soba noodles with a variety of fresh vegetables including shiitake mushrooms, broccoli florets and stems, scallions, baby bok choy, edamame, and thin carrot strips. The sauce blends tamari, rice vinegar, lime juice, honey, fresh ginger, minced garlic, and toasted sesame oil to create a flavorful, slightly tangy dressing. The vegetables are cooked briefly over medium heat to retain their vibrant color and a tender-crisp texture. After cooking, noodles and sauce are tossed in with the vegetables to meld the flavors.
The stir fry can be served with lime wedges and a side of sambal or sriracha for those who want added heat. The contrast between the firmer veggies and soft noodles makes this dish satisfying while showcasing the freshness of the ingredients.
For gluten-free options, King Soba brand soba noodles or brown rice pasta may be used. This flexibility and the use of common pantry staples make it feasible for a weeknight meal.
Ingredients
sauce:
- 1½ tablespoons tamari
- 2 tablespoons rice vinegar
- 1 teaspoon lime juice plus extra lime slices for serving, fresh
- ½ teaspoon honey or maple syrup
- ½ teaspoon ginger fresh, minced
- 1 garlic minced, small clove
- ½ teaspoon sesame oil toasted
for the stir fry:
- 4 ounces soba noodles or brown rice pasta
- 1 tablespoon sunflower oil or any high-heat oil
- 4 ounces shiitake mushrooms stemmed and sliced
- ½ broccoli florets chopped, stems peeled into strips, small head
- 2 scallions chopped
- 2 baby bok choy quartered vertically
- ½ cup edamame thawed, frozen
- 1 carrot peeled into thin strips
- 2 teaspoons sesame seeds
- sriracha or sambal, for serving
Instructions
- Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
- In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
- Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
- Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.
Notes
- Gluten-free soba noodles can be substituted with brown rice pasta if preferred.
- Adjust the level of heat by adding sriracha or sambal on the side when serving.
User Reviews
Overall Rating
4.7
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