A quick go-to dish, this soba noodle sauté with bok choy provides a great source of Vitamin C, K and A. Easy to make and full of flavor. Babies can eat it as well if you skip soy sauce.
Ingredients
1 pack of soba noodles
2-3 heads of portobello mushrooms
1 large bunch of bok choy
1 cup of frozen peas
3 spring onions
1 bunch of cilantro
2 cloves of garlic
lemon
3-4 tbsp soy sauce
½ -1 tbsp sesame oil
Optional: red pepper flakes
Instructions
Cook soba noodles in boiling water for 6 minutes (or check the packaging for cook time). Drain, rinse with cold water. Set aside.
Slice mushrooms and sauté them in olive oil together with minced garlic for 5 minutes stirring a few times (make sure garlic does't burn).
Wash bok choy and slice each lengthwise into 3 strips. Add peas and bok choy to the pan. I also added a few broccoli stems (optional). Sauté for 6 minutes. If mushrooms didn't give enough water, add 1-2 tablespoons of water to create steam.
When bok choy is wilted and almost cooked, add chopped spring onions, cilantro (the more the better), soy sauce, sesame oil, pepper, red pepper flakes. Cover the pan with a lid and cook for 2 minutes. Soy sauce is very salty but still check to see if you want to add more salt.
Add soba noodles to the pan, spray with a little lemon, mix well and serve.
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/bok-choy-soba-noodles/