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From Clean Eating, Fall 2008, This recipe has been revised by me so that the ingredients are not so "clean". All times are an estimation.
- 6 ounces buckwheat soba noodles
- 2 tablespoons safflower oil, divided
- 3⁄4 cup chicken stock
- 2 tablespoons black bean garlic sauce
- 1 tablespoon soy sauce
- 1 tablespoon arrowroot
- 1⁄2 onion, halved and cut into 1/4 inch slices
- 12 ounces baby bok choy, sliced crosswise into 1/2 inch piece
- 1 portabella mushroom, halved and sliced into 1/4 inch pieces
- 8 shiitake mushrooms, stemmed and thinly sliced
- 8 large cremini mushrooms, thinly sliced
- 2 ounces enoki mushrooms
- 4 green onions, including half of greens, thinly sliced on the diagonal
- Cook noodles according to package directions., Drain and return to pot. Toss with 1 tbsp oil, cover and set aside.
- In a small bowl, combine stock, black bean sauce, soy sauce and arrowroot. Set aside.
- In a large wok or skillet, heat remaining oil over medium-high heat until it shimmers. Add onions and stir-fry for 1 minute. Add bok choy and stir-fry for 1 minute. Add portobello mushroom and stir-fry for 1 minute. Add shitake and cremini mushrooms and stir-fry for 2 minutes, or until all mushrooms in wok are tender. Add stock mixture and enoki mushrooms. Cook stirring occasionally, until sauce comes to a boi and thickens. about 1 minute.
- Serve stir fry over noodles, sprinkled with green onions.