SHIITAKE BOK CHOY SOBA NOODLE BOWL

Main CourseAsianVeganGluten-FreeEasy20 min work2-3

Submitted by Sanjay Patel

Ingredients

2 servings

4 cups shiitake mushrooms (washed and thinly sliced)
3 bok choy (small/medium)
approximately 6 oz buckwheat soba (2 bunches; please check the ingredient list to make sure it’s gluten free!)
1/4 cup + 3 tablespoons gluten free tamari
1/8 cup mirin
2 tablespoons earth balance vegan butter
2 tablespoons fresh ginger (minced)
3 medium cloves garlic (crushed)
2 tablespoons toasted sesame oil
sesame seeds (to garnish)

1.
Bring a large pot of salted water to a boil. Cook noodles per package instructions, drain and rinse with warm water.
2.
While water is coming to a boil, prepare mushrooms, sauce and bok choy.
3.
In a large non stick sauté pan heat earth balance butter with 4 tablespoons tamari and add mushrooms. Give a quick stir to coat and then cook on high heat for 6 minutes (do your best to not stir the after the initial mix). Give them another stir and cook an additional two minutes. The should be brown, slightly crispy and a little caramelized. Set aside until noodles are prepared.
4.
For the sauce, combine mirin, garlic, ginger, sesame oil and 1 tablespoon of tamari.
5.
For the bok choy, trim off ends, wash thoroughly and dry.
6.
In a large wok combine noodles, sauce, bok choy and mushrooms. Cook over medium high heat until bok choy is wilted. Garnish with sesame seeds and serve immediately!