Sesame Soba with Bok Choi and Chinese Broccoli

Soba is an earthy, traditionally gluten-free noodle, that is packed with anti-oxidant power from things like Manganese, and relatively low in carb while being high in fiber and protein, unlike our typical white refined pastas!

Bok Choi is the star of this show, providing bursts of fresh moisture, soft leaves, and a crunch, amidst the rich and creamy tahini sauce, while the meaty mushrooms satisfy our craving for a hearty bite.  Last but not least, the Chinese Broccoli (which likes to hide in the soba!) compliments these textures, adding a complex and nutrient dense element beneath the surface of the noodles.

Serves 4- Feel free to use all of the Choi from this shipment, or you can reserve some to steam or sauté on it's own with soy sauce, garlic and ginger.

What you'll use from your bag: 
Choi- 1/4 - 1/2 pound, halved with the base cut off
Chinese Broccoli - 1 plant, chopped into 2 inch long pieces
Spring Garlic - 2 stalks, chopped

What else you'll need:
Soba Noodles - 8-9 ounces (I used King Soba's Sweet Potato and Buckwheat)

Shitake Mushrooms - Sliced, fresh 1 8 oz pack, or 1 dry cup rehydrated
Tamari/Soy Sauce - 6 Tbs, 4 for the sautee and 2 reserved for the end
Rice Vinegar - 1 Tbs, in a pinch you may use white wine vinegar
Sesame Oil - 3 Tbs + 1.5 tsp,  may substitute avocado or safflower oil, but sesame is the best flavor
Tahini - 2 Tbs Tahini, one in the sautee, and one reserved for the end
Ginger - 1/2 tsp powder, or 1/2 inch fresh root minced
Vegetable broth - 1/3 cup, mushroom and onion broths especially work well here
Chinese 5 Spice Powder - 1/2 Tbs, in a pinch combine anise/fennel/tarragon, black pepper and cinnamon to a total of 1/2 Tbs to approximate the flavor
Toasted Sesame Seeds - For serving
Cayenne Pepper - 1/2 tsp, optional



First, set the Noodle to Boil:
--12 cups of water, seasoned with salt and 1 tsp of oil. Bring to a boil and then add noodles, and return to boil, 4 minutes. Drain, and toss with 1/2 tsp oil and set aside.

Next, Prep your sautee:

Sautee mixture
4 Tablespoons Soy Sauce
1 Tablespoon Rice Vinegar
3 Tablespoons Oil
1 Tablespoon Tahini
1/2 tsp or inch of Ginger
2 stalks Spring garlic, chopped

-- Heat the sautee pan or wok on medium heat. Whisk together the mixture vigorously and add to a hot pan. Once it bubbles at
the edges, add the mushrooms, and stir to coat. 2 minutes.

--Add 1/3 cup vegetable broth, and layer the choi and broccoli atop the liquid and cover, 2 minutes.  Stir mixture, and add 1/2 Tablespoon Chinese 5 Spice powder, and the optional cayenne pepper if desired.

--Once the Choi has wilted, and the broccoli has softened a bit, add in the noodles, another 2 tablespoons of soy sauce, and a tablespoon of tahini.






Garnish with toasted Sesame seeds, and your favorite hot sauce (such as Sriracha) if desired!