July 14, 2014

soba noodles with bok choy in sesame dressing

 At the farmer's market you are likely to see a lot of bok choy and other cabbages.  This dish is perfect for that hearty green.  The bok choy sweetens as it cooks, with the leaves becoming tender while the ribs keep a bit of crunch giving it some depth.  This dish is delicious at any temperature, making it perfect for leftovers.

Servings 4-6
Total Time 25 minutes

  • 9 ounces of soba noodles (for gluten-free make sure to choose a gluten-free noodle)
  • 2 tablespoons olive oil
  • 1 medium onion
  • 1 large head bok choy or other greens, roughly chopped
  • 2 teaspoons rice vinegar
  • 4 teaspoons soy sauce (or tamari) (if making this gluten-free, make sure to choose a gluten-free soy)
  • 2 teaspoons honey (or sugar)
  • 2 teaspoons toasted sesame oil
  • 4 green onions, finely chopped
  • 1/4 cup sesame seeds
  • 2 cups sugar snap peas, roughly chopped


Cook the soba noodles in boiling water according to package directions.  Drain and set aside.

Heat the oil in a large frying pan or pot, over medium-high heat.  Add the onions and saute until they begin to soften.  Add the bok choy and continue cooking, adjusting the heat to medium, until the bok choy is just cooked.  Tossing occasionally, about 8 minutes.  Set aside.

In a small bowl, whisk together the vinegar, soy sauce, honey, and sesame oil.

Add the noodles to the bok choy mixture, and toss with the sauce.

Add in the green onions, sesame seeds, snap peas, and mix well.


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