This very adaptable recipe is equally delicious with bok choi, tat soi, mizuna, or other mild greens. If you have some pea shoots or snap peas, toss those in too.
Bok Choi and Sesame Noodles
2 Tbsp sunflower or canola oil
1 medium onion and/or 1 stalk of green garlic, coarsely chopped
1 large head bok choi (or other greens), coarsely chopped
10 ounces buckwheat soba noodles
2 teaspoons rice vinegar
4 teaspoons tamari or soy sauce
2 teaspoons honey
2 teaspoons toasted sesame oil
4 scallions, finely chopped
about 1/4 cup sesame seeds
2 cups pea shoots, roughly chopped
Cook the soba noodles in boiling water according to the instructions on the package. Drain and set aside.
Heat a little oil in a large skillet. Add the chopped onion/garlic, and saute over medium-high heat until it begins to soften. Add the chopped bok choi and continue to saute over medium heat (tossing occasionally) until the bok choi is just cooked (no longer crunchy). Set aside.
In a large bowl, combine the vinegar, tamari, honey and sesame oil. Whisk to combine. Toss in the noodles and mix to coat. Add the bok choi and onion/garlic mixture, chopped scallions, sesame seeds, and pea shoots, and then mix it all together. This dish is delicious at any temperature, and makes for amazing cold leftovers!