Yakisoba

I am anxiously awaiting the opening of our Farmers’ Market in just a few short days.  In honor of the vast amount of Asian greens we got last year at the beginning of the season, I offer this recipe as an easy, quick, and delicious way to use them up!  Bok choy is used here, but cabbage and/or any leafy green would work just fine, as would broccoli.  Feel free to add more than the recipe calls for too if your veggie drawer is overstuffed, or to use noodles, rice, or quinoa.  Or any other grain you want.  And, it’s a bit of a misnomer in this case, as soba noodles have gluten in them, but any long rice noodle (I highly recommend Tinkyada brand, it does make a difference) will be great.   

  • 1 package noodles (We also love this with mochi rice flakes, which are a bit hard to come by, but a nice change)
  • Olive oil
  • 1 onion, cut in half moons or chopped
  • 2-3 cloves garlic
  • 1  carrot, cut in matchsticks
  • 5 shitakes, roughly chopped
  • 4 cups water, or a little more
  • ½ cup tamari
  • 2 Tablespoons toasted sesame oil
  • ½ pound tofu (omit or replace if you aren’t into tofu)
  • 1 Tablespoon freshly grated ginger
  • 2 cups chopped bok choy
  • Scallions for garnish (2-3, sliced)

Cook noodles; I like to boil them for 2 minutes, then cover and turn off the heat for 20 minutes, or whatever the appropriate time is for your noodles.  In the meantime, sauté onion and garlic.  Add carrot and mushrooms and sauté a few minutes longer, then add the bok choy or greens.  Cover and cook for about 5 more minutes.  Add water, tamari, sesame oil, tofu, and ginger and bring heat up to a boil.  Turn heat down and simmer about 10 minutes, or until ready to serve.  Serve over noodles and garnish with chopped scallions. 

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