Bok Choy & Soba Noodles in Sesame-Ginger Dressing + Fried Egg
The bok choy at Tumbleweed Farm is cranking at the moment! We love this asian green and have been tossing it on the grill, roasting it with turnips, and even eating it raw with just a drizzle of sesame oil and soy sauce. Our spring plantings of bok choy are coming to an end in the next few weeks so we’re trying to enjoy as much of this lovely vegetable as we can before we transition into summer crops.
This time of year you are likely to find a lot of bok choy at your local farmers market. This dish is a lovely way to showcase this hearty green and tastes great served warm or even at room temperature. The addition of a fried egg is totally optional but highly recommended. The bok choy sweetens while it cooks and the greens get tender while the ribs add a bit of crunch. We like serving this meal with a couple of pale ales while sitting outside on the deck looking out at the farm. If the weather is warm and comfortable where you live I recommend doing the same. Cheers from Tumbleweed!
Bok Choy & Soba Noodles With Sesame-Ginge Dressing + Fried Egg
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 3-4
- 9 ounces buckwheat soba noodles
- 2 Tablespoons grapeseed oil
- 2 large cloves of garlic, minced
- 1 large bunch of scallions, diced (white and light green parts only)
- 1 large head of bok choy, greens and ribs coarsely chopped
- 2 teaspoons rice vinegar
- 4 teaspoons low sodium tamari (or soy sauce)
- 1/4 teaspoon crushed red pepper flakes
- 2 teaspoons honey
- 1 teaspoon freshly grated ginger
- 2 teaspoons toasted sesame oil
- 4 Tablespoons lightly toasted sesame seeds, white, black or a combination of both
- 1 cup tightly packed fresh cilantro, coarsely chopped
- 1 fried egg per serving
- Cook the soba noodles in boiling water according to the package directions. Drain and set aside.
- Heat the oil in a large frying pan. Add the garlic & scallions and sauté over medium-high heat until they begin to soften. Add the bok choy and continue to sauté over medium heat, tossing occasionally until the bok choy is tender. About, 6-8 minutes.
- Fry 1 egg per serving while the veggies cook.
- In a large bowl whisk together the the rice vinegar, tamari, crushed red pepper flakes, honey, ginger and sesame oil. Add the cooked noodles to the bowl and toss to coat. Stir in the cooked vegetables, toasted sesame seeds and cilantro. Divide among plates and top each serving with a fried egg.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Cooking times will vary depending on your specific ingredients and appliances *Have fun in the kitchen
I am definitely going to make this after our box pickup on Tuesday!
Regan! You’ll love it. You’re getting bok choy in your box this week and this recipe is killer! See you Tuesday!!
Wish I lived closer to enjoy the fruits of your labor! Your recipes and blog have been really enjoyable and inspirational. I attend our own Farmers Market in Evanston, IL and have been making many of your recipes. They are all delicious, thank you!
I’m always looking for more ways to use bok choy. They’re usually thrown into noodle soups so I love this noodle bowl idea and that dressing!
You dear sweet gourmet ! This is a glorious recipe.
Thanks for sharing….
I made this dish last night as I am drowning in greens – so I used mixed greens (kale, chard etc.). It was excellent!! This will be a great new addition to my standard greens recipes. Thanks Andrea, I love all your recipes.
This was super tasty! I made it for my sister and boyfriend and we all wanted seconds!
Awesome! So glad you loved it too!