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Bok Choy and Wild Mushroom Soba Noodle Stir-fry


Special Diet

Dairy-Free, Gluten-Free, Soy Free, Vegan, Vegetarian


Main Course

Main Ingredient

Pasta & Noodles


Quick & Easy, Entertaining


  • 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


  • 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!

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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