Ingredients

sauce:

  • 3 tablespoons tamari
  • 4 tablespoons rice vinegar
  • 2 teaspoon fresh lime juice, plus extra lime slices for serving
  • 1 teaspoon honey, or maple syrup
  • 1 teaspoon minced fresh ginger
  • 2 small garlic cloves, minced
  • 1 teaspoon toasted sesame oil

for the stir fry:

  • 8 ounces soba noodles or brown rice pasta
  • 2 tablespoon sunflower oil, or any high-heat oil
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 1 small head broccoli, florets chopped, stems peeled into strips
  • 1 onion, chopped
  • Bok Choy, cut into small slices
  • 1 cup frozen edamame, thawed
  • 2 carrots, peeled into thin strips
  • 4 teaspoons sesame seeds
  • Sriracha, or sambal, for serving

Instructions

  1. Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
  2. In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
  3. Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
  4. Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side.

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