Thursday, June 25, 2009

Stir Fried Bok Choy with Soba Noodles

Stir Fried Bok Choy with Soba Noodles

It seems a lot of my go-to meals for weekday lunches have involved some kind of stir fry. They are quick, easy to make, and can be changed up so many different ways. Here is another incredibly simple one that is an example of a jumping off point for so many things. I had this with just the bok choy, but I am planning on adding some edamame and grilled chicken the next time I make . I can't believe a month of grilling season has already gone by and I haven't used mine yet. I will try to remedy that soon. I think this would also be great with a fried or poached egg on top, similar to the sesame-garlic soba noodles I made a while ago (and has become a great dish for when I can't decide what to eat because I always have all of the ingredients on hand). If you decide to try this, have fun with it!

Stir Fried Bok Choy with Soba Noodles

Stir Fried Bok Choy with Soba Noodles
(Lightly adapted from Serious Eats)

Makes 2 servings

1/4 cup cold chicken stock
2 tablespoons soy sauce
1 teaspoon corn starch
2 tablespoons peanut oil
4 garlic cloves, minced
4 teaspoons fresh grated ginger
1/4 cup minced spring onions or scallions
1/2 teaspoon red chili flakes
10 ounces bok choy, stems removed and sliced, leaves torn into pieces and separated from stems
3 ounces soba noodles, cooked only half as long as the package instructions and rinsed under cold water
2 tablespoons roasted and salted peanuts, chopped

Combine the chicken stock, soy sauce, and corn starch together in a small bowl and whisk together. Set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, ginger, onions or scallions, and chili flakes and fry, stirring constantly to prevent burning, until fragrant, about 1 minute. Add the sliced bok choy stems and fry for another minute, until just starting to soften.

Add the peanuts and cooked soba noodles, stirring to combine. Add the stock and soy sauce mixture, and stir to coat, cooking until thickened, 1 to 2 minutes. Add the bok choy leaves and stir until just wilted. Remove from heat and serve immediately.

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Maria said...

Last week I made a soba noodle dish that I loved-I added in zucchini, edamame, and spinach. I can't wait to try your bok choy version next!

Erica said...

I have still not tried the Soba noodles! I need to. This looks fabulous. I am a huge stir fry fan- best easy dinner! I bet the crunchy peanuts on top really added that special something

Deeba PAB said...

The noodles look ever so pretty. That's a gorgeous looking platter...YUM!

Aleta said...

Dewd, was so totally gonna do this with my baby bok choy from our last CSA box (I'm trying to empty my cupboards and I have some soba noodles I never got around to), but then I realized that 1/4 lb of bok choy cooks up to NOTHING.

Now I have a starting point, thanks, lady!

Mary Bergfeld said...

This really looks spectacular. I liked the recipe when I saw it in Serious Eats and I like it more now that I see what you've done with the recipe. The clarity of your photos is amazing.

Reeni said...

This looks fantastic - love the crunchy peanuts. Edamame and chicken sound like great additions.

Melissa @ For the Love of Health said...

That looks amazing! I would like to make something similar. Great photo!

Diana said...

Hah, your lunches are so much cooler than mine! Getting ready for my lame turkey sandwich now. At least it's healthy?

Juliana said...

Love soba noodles...the one that you feature looks delicious and very tasty. Nice pictures!

Pauline said...

Cool! A recipe involving soba noodles that doesn't involve the words "cold" and "salad" nor peanut butter! I have one pack of soba noodles left and this looks like it'd be great (and quick) to try. Thanks!

Chef Fresco said...

Very nice, I looove soba noodles!

Anonymous said...

ummmm, you make the most amazing food! Can I come over?! :) Delicious and great photos, too.

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