It seems a lot of my go-to meals for weekday lunches have involved some kind of stir fry. They are quick, easy to make, and can be changed up so many different ways. Here is another incredibly simple one that is an example of a jumping off point for so many things. I had this with just the bok choy, but I am planning on adding some edamame and grilled chicken the next time I make . I can't believe a month of grilling season has already gone by and I haven't used mine yet. I will try to remedy that soon. I think this would also be great with a fried or poached egg on top, similar to the sesame-garlic soba noodles I made a while ago (and has become a great dish for when I can't decide what to eat because I always have all of the ingredients on hand). If you decide to try this, have fun with it!
Stir Fried Bok Choy with Soba Noodles
(Lightly adapted from Serious Eats)
Makes 2 servings
1/4 cup cold chicken stock
2 tablespoons soy sauce
1 teaspoon corn starch
2 tablespoons peanut oil
4 garlic cloves, minced
4 teaspoons fresh grated ginger
1/4 cup minced spring onions or scallions
1/2 teaspoon red chili flakes
10 ounces bok choy, stems removed and sliced, leaves torn into pieces and separated from stems
3 ounces soba noodles, cooked only half as long as the package instructions and rinsed under cold water
2 tablespoons roasted and salted peanuts, chopped
Combine the chicken stock, soy sauce, and corn starch together in a small bowl and whisk together. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, ginger, onions or scallions, and chili flakes and fry, stirring constantly to prevent burning, until fragrant, about 1 minute. Add the sliced bok choy stems and fry for another minute, until just starting to soften.
Add the peanuts and cooked soba noodles, stirring to combine. Add the stock and soy sauce mixture, and stir to coat, cooking until thickened, 1 to 2 minutes. Add the bok choy leaves and stir until just wilted. Remove from heat and serve immediately.