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Bowl of sesame ginger soba noodles with wilted bok choy, spinach, scallions, and toasted sesame seeds on a wooden table

Sesame Ginger Soba with Greens for Busy Weeknights

Soba noodles tossed with wilted bok choy, spinach, and a soy-ginger-sesame sauce, ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

Sesame Ginger Sauce
  • 3 tbsp soy sauce use tamari for gluten-free
  • 2 tbsp rice vinegar
  • 2 tbsp toasted sesame oil dark toasted kind
  • 1 tbsp maple syrup or honey if not vegan
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/2 tsp chili flakes optional
Noodles and Greens
  • 225 g soba noodles (8 oz); check label for 100% buckwheat if gluten-free needed
  • 1 tbsp neutral oil for the skillet
  • 2 heads baby bok choy, stems and leaves separated or 2 cups extra spinach
  • 3 cups baby spinach
  • 2 scallions, sliced for topping
  • 1 tbsp sesame seeds, toasted for topping

Method
 

Make the Sesame Ginger Sauce
  1. Whisk soy sauce, rice vinegar, sesame oil, maple syrup, ginger, garlic, and chili flakes in a small bowl until smooth. Set aside.
Cook the Soba and Greens
  1. Bring a large pot of water to a boil and cook the soba for 4 to 5 minutes until it still has a slight bite.
  2. Drain the noodles and rinse immediately under cold water to wash off the starch and stop them from turning gummy.
  3. Heat neutral oil in a wok or large skillet over medium-high heat. Add the bok choy stems and cook 2 minutes until crisp-tender.
  4. Add the bok choy leaves and spinach, cooking 1 to 2 minutes until just wilted.
  5. Add the drained noodles and the sauce to the skillet, tossing for 1 to 2 minutes until everything is coated and warmed through.
Serve
  1. Divide among bowls and top with scallions, toasted sesame seeds, and extra chili flakes if you want more heat.

Notes

  • Reserve a splash of the noodle cooking water in case the sauce needs loosening in the skillet.
  • Don't overcook the soba, 4 to 5 minutes is usually enough for noodles with real bite.
  • Slice bok choy stems and leaves separately since they cook at different speeds.
  • Double the sauce if you like your noodles well coated rather than lightly dressed.