Soba with Garlic Chives, Mushrooms, and Bok Choy

6 Servings
100% would make this recipe for Soba with Garlic Chives, Mushrooms, and Bok Choy again.

Garlic 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 theit place. (Cooking Light Magazine 8-04)

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Soba with Garlic Chives, Mushrooms, and Bok Choy Ingredients

3 quarts Water	5 cups Shiitake mushrooms (1/2 pounds) thinly sliced
1 pound Bok choy	5 cups Cremini mushrooms (1/2 pounds) thinly sliced
8 ounces Soba, uncooked (buckwheat noodles)	1/3 cup Sake or sherry
2 1/2 tablespoons Olive oil	1/3 cup Low-sodium soy sauce
3 cups Garlic chives 1-inch slices

Instructions for Soba with Garlic Chives, Mushrooms, and Bok Choy

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 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 skiller 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 noodles; cook 2 minutes, tossing to combine. Serve immediately.

Main Ingredient: MushroomsCuisine: Asian

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