Soba with Garlic Chives, Mushrooms, and Bok Choy

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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 23%
  • Fat: 6.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.7g
  • Carbohydrate: 36.1g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 3.2mg
  • Sodium: 861mg
  • Calcium: 118mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Return water to a boil, and add soba. Cook 4 minutes or until al dente. Drain and rinse with warm water; drain.
  3. 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.
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