Emphasis on simple, this noodle 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" pieces
3 carrots, sliced on the diagonal
2 scallions, sliced
1" fresh ginger, minced
2 cloves garlic, minced
1 Thai chili pepper chopped or 1/8 tsp red chile flakes
7 ounces soba noodles (1/2 box)
2 Tbsp sesame oil
2 Tbsp tamari
1 cup edamame
1. 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.
2. In a large skillet over medium-high heat with 1 Tbsp oil, sauté ginger and garlic, stirring frequently until fragrant, approximately 1 to 2 minutes. Add Thai chile 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.
3. 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.