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.
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|Serving Size: 1 Serving (732g)|
|Recipe Makes: 6|
|Calories from Fat: 21 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1063mg||37 %|
|Potassium 639.3mg||17 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 32.2g|
|Protein 11.2g||16 %|
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Calories per serving: 199
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