Bok Choy With Wild Mushrooms & Soba Noodles

Be sure to use soba made with 100% buckwheat, which is gluten-free and a member of the carrot family.
Photography By Mark Boughton | February 23, 2016

Ingredients

  • ½ tablespoons coconut or vegetable oil
  • 8 baby bok choy (cut into halves)
  • ½ cup water
  • 2 tablespoons rice vinegar
  • 1 cup wild mushrooms, sliced
  • 1 carrot (thinly sliced)
  • 2 cloves garlic, minced
  • 1½ teaspoons sea salt, divided
  • 1 teaspoon turmeric
  • ½ pound hot cooked soba noodles
  • 1 scallion (julienned)
  • 1 cucumber (julienned) juice of ½ lemon

Preparation

1. Melt the coconut oil in a saucepan at high heat. Place bok choy halves in pan to form a single layer. Add water, rice vinegar, mushrooms, carrots, garlic, ½ teaspoon salt, and turmeric. Cover pan and braise vegetables for 5 to 8 minutes.

2. Place the braised bok choy and mushroom mixture over soba noodles. Garnish with cucumber and scallions.

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Ingredients

  • ½ tablespoons coconut or vegetable oil
  • 8 baby bok choy (cut into halves)
  • ½ cup water
  • 2 tablespoons rice vinegar
  • 1 cup wild mushrooms, sliced
  • 1 carrot (thinly sliced)
  • 2 cloves garlic, minced
  • 1½ teaspoons sea salt, divided
  • 1 teaspoon turmeric
  • ½ pound hot cooked soba noodles
  • 1 scallion (julienned)
  • 1 cucumber (julienned) juice of ½ lemon
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