Ginger-Garlic Bok Choy with Soba

This final pic is a total fail, but I had a head of bok choy on hand and needed to make room in the freezer so took advantage of using some frozen mixed veg and edamame and mixed it with some soba. I really have issues with cooking my soba noodle so that they don`t clump. You could just do the bok choy and skip the rest of the veg and soba and it would be good with fish I think.

This is super fast and simple and healthy and that`s about all I have to say other than we finally cleaned up last years balcony plants to make way for replanting this year`s balcony garden. It was also pretty dirty out there and now it`s fresh and clean.


What I Used:

1 Head Bok Choy – it was about a pound

2 inch piece of Ginger

4 large Garlic Cloves

1 Bag of Seapoint Farms Organic Mixed Veg with Edemame

1 package of Soba Noodles – 7oz

Gluten Free Tamari (or Soy Sauce), Sriacha, Fish Sauce, Sea Salt (yes salt, on top of the soy, but it was needed)

Grapeseed Oil, Toasted Sesame Oil

White Wine

What I did:

Cook the soba noodles according to direction.

Cut the bottom off the bok choy and break down, leaves and all into bite sized pieces. Mince the garlic and ginger.


Heat a large pan and add about a teaspoon of grapeseed oil. Add the bok choy, ginger and garlic. Season with the tamari, sriracha, fish sauce and let cook for about 6 minutes. I used about 2 tablespoons of tamari and sriracha, and a teaspoon of fish sauce. Add about a teaspoon for seasame oil and a shot of white wine and cook for another 5 minutes or so.


Add the frozen mixed veg and heat through. Taste it and correct the seasonings, I added the salt at this time as it was needed. Also added more of all but the fish sauce.


Add in the soba noodles and combine – see my noodles got wonky.


That`s it. You can see my soba fail, but it tasted good.

Plate It.

Eat It.











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