Emphasis on simple, this noodle dish uses soba noodle, some veggies and a mixture of Asian sauces. Vegan oyster sauce is just vegetarian stirfry sauce. I used sweet soy sauce but mirin or additional regular soy sauce plus 1 tsp sugar will substitute. Simple and quick for dinner in under 30 minutes.
9 oz soba noodles
2 Tbsp sesame oil
3 carrots, peeled and sliced
1 small head bok choy, or 3 baby bok choy, cut in 1" slices, separate white parts from green
1" Fresh ginger, minced
2 cloves Garlic, minced
1 cup edamame
3 scallions, cut in 1" pieces
3 Tbsp soy sauce
1 Tbsp sweet soy sauce
1 Tbsp vegan oyster sauce(vegetarian stirfry sauce)
1-2 tsp sambal oelek (or 1/8 tsp red chili peppers)
2 Tbsp water
1. Cook Soba noodles according to package directions reserving 1/2 cup cooking water for later use. When noodles are done, drain and toss with the sesame oil. Set aside.
2. In a large skillet over medium-high heat with 1 Tbsp oil sauté carrots for 2 minutes. Add bok choy whites and continue to sauté another minute. Add ginger and garlic and continue to cook until fragrant, approximately 1 to 2 minutes. Stir in the bok choy greens and 1/4 cup reserved cooking water. Saute the vegetables, adding a little more of the cooking water when necessary to prevent sticking, approximately 3 minutes. Stir in edamame and scallions, continue to saute until heated through, approximately 2 minutes.
3. Add the noodles and stir-fry sauce. Continue to cook, stirring frequently until everything well combined and heated through. Sprinkle with sesame seeds before serving.