well this post has been stalled for the last two years. I’ve been meaning to post this recipe. honestly, and i wish i could say i have made this recipes and another batch of this heart hugging comforting bowl of noodles, but i pathetically haven’t.
what is wrong with me?!
plus here I went into putting together thinking i already had written something a little sweet and in the moment, about the feeling of eating the bowl of deliciousness. But still can’t. believe i haven’t made this. Since! So you must, and I will join you this week too, because these noodles are worth it!
Maybe some with some shredded salmon, maybe not, maybe some poached eggs? Yes Eggs! I like the eggs version!!!
I have made different versions of this Japanese inspired stir fry, without the soba noodles, with extra veggies and shrimp. But I needed noodles this time around, and right now if we’re being honest.
The best-est way the dish tasted, was when I had a bit of leftover broth from the noodle soup we get from our local Japanese place, added it into the broth I made, with extra dashes of soy sauce, duck sauce and sesame oil.
For me sesame oil is key! It gives everything you drizzle it onto a “je ne sais quoi!”
You can use whatever your favorite stir fry vegetables are! Some of my favorites are bok choy, mushrooms, peppers and ginger. It’s a simple array of veggies, but that’s how I like it, especially when you then add in lightly toasted edamame beans, al dente soba noodles and the season packed broth. In the past I’ve also added spinach, zucchini and shredded carrots, and it tasted just as yummy!
But like I said, this is my go to base for asian inspired noodles, go ahead feel free to use whatever pasta, vegetables and even proteins to the mix!
Regardless how many times I make this yummy, light, healthy and comforting bowl of noodles, this classic with its as close as its going to get to umami is still the best.
That is. the. goal. UMAMI! Right….
- 5 baby or 1 large - Bokchoy
- 1/2 to 1 cup - Edamame {thawed}
- Optional : Mushrooms or Carrots
- 1/4 - 1/2 cup - Soba Noodles
- 2 tablespoons - Sesame Oil
- 1/2 cup - White Wine
- 2 teaspoons - Soy Sauce {sodium msg free}
- 1 tablespoon - Miso Paste
- 1 tablespoon - Fresh Ginger
- 1 Garlic
- 1 tablespoon - Ground Turmeric
- 1 tablespoon - Dried Thai Basil
- 1 tablespoon - Dried Oregano
- Cayenne or Red Chilli Flakes
- Fresh Ground Black Pepper
- Honey {Duck Sauce if you have on hand}
- In a medium pot, bring water to boil and cook the soba noodles.
- In a medium deep saucepan or wok, heat and add in olive oil. dried herbs, chilis, ginger and garlic. Sauté for 2 - 3 minutes, once everything becomes translucent and begins to sizzle. Add in the white wine, miso, sesame, soy, ground turmeric, and honey. Stirring well, cook until broth comes to a boil.
- Reduce heat slightly and cook until thickened a bit.
- In a small sautepan, add in your thawed room temperature edamame. Drizzle in some olive oil and lightly toss until beans begin to toast and become golden.
- Add the chopped bokchoy into the broth, stirring, with heat on medium.
- Add edamame into broth, toss in soba noddles. Cook until bokchoy is cooked through but still green, about 5 - 6 minutes. Stir well, and adjust final seasoning to your preference.
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