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Add a photoGoing outside of my comfort zone to try a new cuisine while working with an ingredient that has been my downfall in the past. This dish comes together in record time and is as delicious as it is simple!
Ingredients
- 1/2 lb soba noodles (buckwheat noodles), cooked and set aside
- 1/2 tbsp ginger, grated
- 3 gloves garlic, minced
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp vegetable oil
- 1 tsp rice vinegar
- 2 cups kale, torn
- 1 cup bok choy, torn
- 3/4 cup cherry tomatoes, halved
Directions
- Use a small blender to mix the ginger, garlic, and soy sauces. Set aside.
- Heat a large wok over medium heat, add the vegetable oil and rice vinegar. Once sizzling add the kale and bok choy and cook until just starting to wilt, about 7 minutes, stirring frequently to prevent sticking.
- Turn heat to low and add the soy sauce along with the noodles. Stir well and cover, cook for a final 7-10minutes stirring as needed. Serve topped with the halved cherry tomatoes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 2 servings | |
| Calories 280 | |
| Calories from Fat 125 | 45% |
| Total Fat 14.18g | 18% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 1461mg | 61% |
| Potassium 480mg | 14% |
| Total Carbs 33.17g | 9% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.14g | 1% |
| Protein 9.53g | 15% |
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