Bok Choy Stir Fry with Shiitake Mushrooms, Edamame, and Soba Noodles Recipe

Introduction

This vibrant Bok Choy Stir Fry is a quick and satisfying meal packed with fresh vegetables and flavorful noodles. The tangy, slightly sweet sauce perfectly complements the tender bok choy and earthy mushrooms for a wholesome dish that’s perfect any night of the week.

Ingredients

• 1½ tablespoons tamari
• 2 tablespoons rice vinegar
• 1 teaspoon fresh lime juice (plus extra lime slices for serving)
• ½ teaspoon honey (or maple syrup)
• ½ teaspoon minced fresh ginger
• 1 small garlic clove (minced)
• ½ teaspoon toasted sesame oil
• 4 ounces soba noodles or brown rice pasta
• 1 tablespoon sunflower oil (or any high-heat oil)
• 4 ounces shiitake mushrooms (stemmed and sliced)
• ½ small head broccoli (florets chopped, stems peeled into strips)
• 2 scallions (chopped)
• 2 baby bok choy (quartered vertically)
• ½ cup frozen edamame (thawed)
• 1 carrot (peeled into thin strips)
• 2 teaspoons sesame seeds
• Sriracha (or sambal, for serving)

Instructions

1. Step 1: Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and toasted sesame oil. Set aside.
2. Step 2: In a pot of salted boiling water, cook the noodles according to package directions until al dente. Drain, rinse under cold water, and set aside. You can also leave them in cold water or toss with a little oil to prevent clumping.
3. Step 3: Heat the sunflower oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat, then cook for 1 to 2 minutes until the mushrooms soften and the broccoli begins to brown.
4. Step 4: Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally, for another 2 minutes until the bok choy and broccoli are tender but still vibrant.
5. Step 5: Add the carrot strips and noodles to the skillet and toss to combine. Pour the sauce over and toss again, adding a squeeze of lime juice. Taste and adjust seasonings as needed.
6. Step 6: Sprinkle with sesame seeds and serve with extra lime slices and sriracha or sambal on the side for added heat.

Tips & Variations

• For extra protein, add tofu or cooked chicken to the stir fry.
• Swap soba noodles with rice noodles or your favorite pasta shape.
• Use tamari for a gluten-free soy sauce option.
• If you prefer spicier dishes, mix some sriracha into the sauce before tossing.
• Toast sesame seeds lightly before adding to boost their nutty flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of water or broth to keep the vegetables tender and prevent drying out. For best texture, avoid overcooking during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stir fry vegan?

Yes, this dish is naturally vegan if you use maple syrup instead of honey and confirm your tamari is vegan-friendly.

What can I substitute for bok choy if I can’t find it?

You can use other leafy greens like napa cabbage, Swiss chard, or baby spinach as a substitute for bok choy in this stir fry.

Bok Choy Stir Fry with Shiitake Mushrooms, Edamame, and Soba Noodles Recipe

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★★★★★

4.5 from 149 reviews

• Author: lilan
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A vibrant and healthy Bok Choy Stir Fry featuring tender shiitake mushrooms, crisp broccoli, and fresh bok choy, tossed with soba noodles and a tangy, flavorful sauce. This quick and easy stir fry combines Asian-inspired ingredients for a delicious, nutritious meal perfect for weeknights.

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Ingredients

Scale 1x2x3x

Sauce

• 1½ tablespoons tamari
• 2 tablespoons rice vinegar
• 1 teaspoon fresh lime juice (plus extra lime slices for serving)
• ½ teaspoon honey (or maple syrup)
• ½ teaspoon minced fresh ginger
• 1 small garlic clove (minced)
• ½ teaspoon toasted sesame oil

Noodles

• 4 ounces soba noodles or brown rice pasta

Vegetables and Oil

• 1 tablespoon sunflower oil (or any high-heat oil)
• 4 ounces shiitake mushrooms (stemmed and sliced)
• ½ small head broccoli (florets chopped, stems peeled into strips)
• 2 scallions (chopped)
• 2 baby bok choy (quartered vertically)
• ½ cup frozen edamame (thawed)
• 1 carrot (peeled into thin strips)

Garnish

• 2 teaspoons sesame seeds
• Sriracha (or sambal, for serving)

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Instructions

1. Make the sauce: In a small bowl, stir together tamari, rice vinegar, fresh lime juice, honey, minced ginger, garlic, and toasted sesame oil until well combined. Set aside to allow the flavors to meld.
2. Cook the noodles: Bring a pot of salted water to a boil and cook the soba noodles or brown rice pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Either keep them in cold water or toss lightly with oil to prevent sticking. Set aside.
3. Sauté the vegetables: Heat sunflower oil in a large skillet over medium heat. Add the sliced shiitake mushrooms and chopped broccoli florets and stems. Stir to coat them evenly with oil, cooking for 1 to 2 minutes until the mushrooms soften and broccoli begins to brown. Stir well and then add chopped scallions, quartered baby bok choy, and thawed edamame. Cook, stirring occasionally, for about 2 more minutes until the bok choy and broccoli are tender but still vibrant and crisp.
4. Add carrots and noodles: Add the peeled carrot strips and cooked noodles to the skillet. Toss everything together gently to combine evenly.
5. Finish with sauce and serve: Pour the prepared sauce over the noodle and vegetable mixture and toss again to coat all ingredients thoroughly. Squeeze additional lime juice over the stir fry for brightness. Taste and adjust seasoning if necessary. Sprinkle with sesame seeds just before serving. Serve with extra lime slices and sriracha or sambal on the side for added heat.

Notes

• Use gluten-free tamari for a gluten-free version.
• Maple syrup substitutes honey for a vegan option.
• Can substitute brown rice noodles or rice noodles for soba noodles if preferred.
• Adjust the amount of sriracha or sambal to control the spiciness.
• Peeling broccoli stems into strips ensures they cook evenly and add great texture.
• Leftovers store well in the fridge for up to 2 days but are best fresh.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian

Keywords: bok choy stir fry, soba noodles, vegetarian stir fry, Asian vegetables, healthy stir fry, quick meal, shiitake mushrooms, broccoli stir fry