Stir-Fried Greens with Cremini Mushrooms and Soba

I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best. Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting.

Ingredients

  • 3 ounces soba noodles
  • 1 tablespoon sesame seeds, toasted
  • 1-1/2 teaspoons low-sodium soy sauce
  • 1 teaspoon honey
  • 3/4 teaspoon toasted sesame oil
  • 1/2 teaspoon ginger, peeled and minced
  • 3 cloves garlic (1 clove minced, 2 cloves thinly sliced)
  • 2 teaspoons peanut oil
  • 1 pound greens (baby spinach, regular spinach, you choy, baby bok choy, etc.)
  • 8 ounces cremini mushrooms, cleaned, trimmed, and sliced

Instructions

  • Cook soba noodles according to package directions. Drain, and rinse briefly under cool water to prevent clumping, and drain. Set aside.
  • Whisk together sesame seeds, soy sauce, honey, sesame oil, ginger, and minced garlic in a small bowl.
  • Heat a wok or large nonstick pan over medium-high heat. Add peanut oil and sliced garlic.  Stir-fry until the garlic is fragrant, about 1 minute. Add the greens. Depending on the size of your wok, you may need to work in batches. Stir-fry 4 minutes, or until greens are wilted, any water clinging to the leaves has evaporated, and any stalks are crisp-tender. (If too much water collects, carefully spoon it out of the pan.)
  • Push the greens to one side, and add the mushrooms. Stir-fry 2 minutes. Add soy sauce mixture, and cooked noodles. Toss to coat, and cook about 1 minute to heat through. Serve immediately.
Servings: 2
by Cheryl Sternman Rule
Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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