No Soy Tamari Bok Choy & Wild Mushroom Soba Noodle Stir-fry
6
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Soy Free, Vegan, VegetarianCourse
Main CourseMain Ingredient
Pasta & NoodlesOccasion
Quick & Easy, EntertainingIngredients
- 2 (8-oz) packages gluten-free soba noodles
- 1/4 cup San-J No Soy Tamari
- 1 tbsp rice wine vinegar
- 2 tsp cornstarch
- 2 tbsp olive oil
- 1 lb wild mushrooms, cut into 2-inch pieces, or shiitake mushrooms, stemmed and sliced
- 5 heads baby bok choy, stemmed and quartered lengthwise
- 1 medium carrot, thinly sliced on a bias
- 2 Thai red chilis, stemmed and thinly sliced on a bias
- 3 cloves garlic, finely grated
- 1 (1/2-inch) knob ginger, minced
- 2 green onions, thinly sliced on a bias
Directions
- Cook soba noodles according to package directions. Drain.
- Whisk San-J No Soy Tamari, vinegar and cornstarch together in a small bowl until combined. Set aside.
- Heat oil in a large straight-sided skillet or wok over medium-high heat. Add mushrooms and cook, stirring occasionally, until light golden-brown, about 5-6 minutes. Stir in bok choy and cook, stirring frequently, until leaves are wilted, about 2-3 minutes. Add chili, garlic and ginger, and cook until fragrant, about 30 seconds.
- Stir in cooked soba noodles, San-J No Soy Tamari mixture and carrots, and cook, stirring frequently, until sauce thickens and vegetables are tender, about 1-2 minutes. Garnish with green onions and serve.
Tip: Wild mushrooms and baby bok choy can normally be found in the produce aisle of your local grocer.
Tip: Substitute baby bok choy for 1/2 head bok choy, cut into 1-inch pieces.
Tip: Use a variety of wild mushrooms, such as trumpet mushrooms, shiitake mushrooms, oyster mushrooms, hen of the woods or lobster mushrooms!
