Bok Choy With Wild Mushrooms & Soba Noodles

February 23, 2016

Be sure to use soba made with 100% buckwheat, which is gluten-free and a member of the carrot family.

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.