Forget calling for take out. Our Soba with Bok Choy and Shiitake is a quick and easy meal that is packed with flavor. This meal can be easily made gluten free – just make sure the soba and tamari are gluten free. Any leftovers reheat beautifully to make a delicious lunch the next day.

Prep Time: 10 minutes
Cook Time: 12 minutes
Serves 2-3

Ingredients:

4 cups, washed and thinly sliced shiitake mushrooms
3 small/medium bok choy, washed and sliced into 1 inch pieces
2 bunches of buckwheat soba noodles
6 Tablespoons tamari, divided
2 Tablespoons mirin
2 Tablespoons vegan butter
2 Tablespoons fresh ginger, minced
3 cloves of garlic, minced
1 1/2 teaspoons toasted sesame oil
2 teaspoons canola oil
sesame seeds to garnish

Directions:

1. Bring a large pot of salted water to a boil. Cook noodles per package instructions, drain and rinse with warm water. Set aside.

2. In a large non stick sauté pan heat vegan butter butter with 4 Tablespoons of tamari and add mushrooms. Give a quick stir to coat and then leave them alone to cook on high heat for 6 minutes. Do not stir them, this will help them brown and deepen the flavor. After 6 minutes, give them another stir and cook an additional two minutes. They should be brown, slightly crispy and a little caramelized. Remove from the pan and set aside.

Shiitake all sauteed and crispy

3. In a small bowl, combine mirin, garlic, ginger, sesame oil and remaining 2 Tablespoons of tamari. Set aside.

4. Heat canola oil in a large wok over medium-high heat. Add cooked noodles, sauce, bok choy and mushrooms. Cook, tossing well, until bok choy is wilted. Garnish with sesame seeds and serve immediately!