Cold Soba Noodles with Baby Bok Choy and Shiitakes
- 9½ ounces soba noodles
- 2 tablespoons vegetable oil
- 2 ounces fresh ginger, peeled and julienned
- 12 fresh shiitake mushroom caps, julienned
- 1 pound baby bok choy, stems trimmed and leaves separated
- ¼ cup soy sauce
- 1½ tablespoons rice vinegar
- 1 tablespoon mirin (sweet sake)
- 1 tablespoon dark sesame oil
- Bring a large pot of water to a boil. Cook soba noodles at a boil until tender yet firm, 3 to 5 minutes; drain and immediately plunge into an ice bath to stop carryover cooking; drain.
- Heat the oil in a wok or large pan over high heat. Stir-fry the mushrooms and ginger in oil until lightly golden, about 2 minutes; transfer to a plate to cool.
- Stir-fry the bok choy In the same skillet until just wilted, about 2 minutes; transfer to the plate with mushrooms.
- Toss the cold soba noodles, mushrooms, and bok choy together in a large bowl; add the soy sauce, rice vinegar, mirin, and sesame oil and toss to coat.
Adding tofu to this can make this a wholesome vegan main dish option. These noodles make for an excellent base for using leftover roasted chicken as well. Spice it up with some Japanese togarashi or a light sprinkle of cayenne or crushed red pepper flakes.
What others are saying
Kaylee Adams says:
Used broccolini instead of baby bok choy because I couldn't find any. This is a healthy lunch, and a great alternative to take-out. I recommend playing around with some of your favorite veggies. It's one of those dishes you can customize to be your own.
Steven Gomes says:
Adding tofu to make this a vegetarian dish, and added crushed red pepper flakes. Great for lunch! This was first my time trying cold soba, really liked it.
Jeremy Hughes says:
I really love this dish. Adding tofu was perfect. I also added crushed red pepper for some spice. Easy and delicious.
Jessica Scott says:
This is a quick, simple, and easy dish that I was able to throw together in 20 minutes. I always eat my soba cold, but it also tastes really good warm. My boyfriend added some grilled protein to his as well. This was a really good recipe.
Jacqulyne de Jardins says:
Had this along with the banh mi I made. Great flavor! I did add some togarashi which added a nice spice to the noodles.