Sometimes you just want to slurp some Japanese-style noodles. That’s the mood that struck me yesterday. If you’re trying to avoid wheat, finding an appropriate noodle can be more challenging than you think.
I knew soba noodles were made from buckwheat and that buckwheat was gluten-free, so I wanted to make a dish featuring soba. However, finding soba noodles that didn’t contain wheat in addition to buckwheat required visiting two stores. I finally discovered a brand that contained buckwheat and sweet potatoes. Eureka!
Soba Noodles with Edamame and Bok Choy is a cross between a noodle dish you’d get in an Asian restaurant and a soup. If you prefer more of a soup, add more water or some vegetable stock. The noodles do have quite a bit of carbs, so load up on the veggies and broth and use the noodles more as a garnish.
Bok Choy Cooking Tips
Chop the white stalks and thinly slice the leafy green parts. Add the stalks towards the beginning of cooking and the greens towards the end. The stalks will need more cooking time and you don’t want the greens to lose their bright color. This applies whether you are making this noodle dish or a stir-fry.
Edamame is another name for soybeans and you can find them in the freezer section of your grocery store. They come still in the pods or shelled. I generally prefer to buy them in the pod, but for this dish, the pre-shelled ones work better. More than 90% of the soybeans grown in the U.S. have been genetically modified, so I always look for a brand with the “non-GMO” label.
Make it vegan: Substitute agave nectar for the honey.
Make it gluten-free: Make sure your brand of soba noodles is gluten-free and use gluten-free tamari.
Soba Noodles with Edamame and Bok Choy
- 2 cups water
- 1 tablespoon rice vinegar
- 1-1/2 tablespoons reduced-sodium tamari or soy sauce
- 2 teaspoons honey
- 1/4 teaspoon crushed red pepper flakes
- 4 scallions sliced, divided
- 2 tablespoons chopped fresh cilantro divided
- 2 cloves garlic minced
- 8 small pieces about 1/2-inch in diameter of thinly shaved fresh ginger root, peeled
- 2 large stalks bok choy white parts chopped and green parts thinly sliced
- 6 ounces soba noodles
- 1 cup frozen edamame shelled, thawed
- 2 medium carrots peeled into ribbons
- 1 teaspoon sesame oil
Combine water, rice vinegar, tamari/soy sauce, honey and crushed red pepper in a 3-quart saucepan. Add about 3/4 of the scallions, 3/4 of the cilantro, garlic, ginger and the white parts of the bok choy. Bring to a boil, then reduce heat and simmer for 10 minutes.
Meanwhile, cook the soba noodles according to package directions and drain.
Add the edamame, carrots, green parts of the bok choy and sesame oil to the scallion mixture. Bring back to a simmer and cook for about 2 minutes.
Divide noodles and vegetable mixture among 4 bowls. Garnish with remaining scallions and cilantro.
If 46g carb is too much for you at one meal, reduce your portion of noodles and load up on the veggies. You could also reduce or eliminate the honey.