Soba with Garlic Chives, Mushrooms, and Bok Choy

Cooking Light
Garlic chives (also called Chinese chives) have a more pungent scent and flavor than Western chives. If you can't find them, use 3 1/2 cups thinly sliced leeks and 3 tablespoons chopped garlic in their place.
6 servings (serving size: 1 1/3 cups)


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3 quarts water
1 pound bok choy
8 ounces uncooked soba (buckwheat noodles)
2 1/2 tablespoons olive oil
3 cups (1-inch) slices garlic chives
5 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
5 cups thinly sliced cremini mushrooms (about 1/2 pound)
1/3 cup sake (rice wine) or sherry
1/3 cup low-sodium soy sauce


Bring 3 quarts water to a boil in a large Dutch oven. Cut bok choy diagonally into 1-inch pieces; separate green portions and stalks. Cook stalks in boiling water 2 minutes. Add green portions; cook 1 minute. Remove bok choy from water with a slotted spoon; place in a colander. Rinse under cold water; drain. Place in a bowl.

Return water to a boil, and add soba. Cook 4 minutes or until al dente. Drain and rinse with warm water; drain.

Heat olive oil in a wok or large nonstick skillet over medium-high heat. Add garlic chives to pan; stir-fry 10 seconds. Add shiitake and cremini mushrooms and sake; cover, reduce heat to medium-low, and cook 3 minutes or until mushrooms are tender. Uncover and increase heat to medium-high. Add bok choy and soy sauce; cook 2 minutes, stirring occasionally. Add noodles; cook 2 minutes, tossing to combine. Serve immediately.

Created date

May 2008

Nutritional Information

Calories 245
Caloriesfromfat 23 %
Fat 6.2 g
Satfat 0.9 g
Monofat 4.3 g
Polyfat 0.7 g
Protein 10.7 g
Carbohydrate 36.1 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 3.2 mg
Sodium 861 mg
Calcium 118 mg