Stir-Fried Bok Choy & Mushroom Soba Noodles

Taste

This is the dish you make on a Tuesday when the Lufa basket arrives and you want dinner in twenty minutes. Buckwheat soba noodles carry a nutty earthiness that pairs naturally with king oyster mushrooms — their thick, meaty slices sear into golden coins with a satisfying chew. Crisp-tender bok choy from Lufa’s greenhouse adds freshness and crunch, while the glaze is just four ingredients whisked together: tamari, rice vinegar, ginger-garlic paste, and a drizzle of sesame oil. Simple, savoury, and gone fast.

Instructions

1. Boil the noodles. Bring a large pot of water to a rolling boil. Cook the soba noodles according to package directions, usually 4–5 minutes for frozen. Drain, rinse under cold running water to stop the cooking and remove excess starch, then toss with 1 teaspoon of the sesame oil to prevent sticking. Set aside. ⏱︎ 5 min

2. Mix the glaze. While the noodles cook, whisk together the tamari, rice vinegar, maple syrup, ginger and garlic paste, and remaining 1 teaspoon of sesame oil in a small bowl. Set aside.

3. Sear the mushrooms. Heat the cooking oil in a large wok or skillet over high heat until it shimmers. Add the king oyster mushroom slices in a single layer — don’t crowd the pan, work in batches if needed. Cook undisturbed for 2 minutes until golden on the underside, then flip and sear another 1–2 minutes. Transfer to a plate. ⏱︎ 2 min

4. Stir-fry the bok choy. In the same wok, add the quartered bok choy and green onion whites. Stir-fry for 1–2 minutes until the bok choy stems are bright green and just tender but still have some crunch. ⏱︎ 2 min

5. Bring it all together. Return the mushrooms to the wok. Add the drained soba noodles and pour the glaze over everything. Toss vigorously with tongs for about 1 minute until the noodles are evenly coated and heated through. ⏱︎ 1 min

6. Serve. Divide between bowls. Scatter with green onion greens, sesame seeds, and chili flakes if you like heat. Eat immediately — soba noodles are best fresh.

Tips

• Mushroom swap: Shiitake mushrooms work equally well here — slice them about 5 mm thick and sear the same way. A mix of both king oyster and shiitake is even better.
• Add protein: For a heartier meal, press and cube firm tofu (available on Lufa) and pan-fry it alongside the mushrooms until crisp on all sides.
• Fresh ginger alternative: If you prefer fresh ginger over the paste, grate about 1 tablespoon of peeled ginger and mince 2 cloves of garlic. Cook them briefly in the oil before adding the bok choy.
• Make it spicy: Add a spoonful of the Spicy Sesame Mala Sauce from Lufa to the glaze for a numbing, warming kick.
• Noodle options: Lufa also stocks ramen noodles and udon noodles if you want a different texture — udon gives a chewier, thicker bite.