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Prepare the vegetables: slice the shiitake mushrooms. Mince the garlic, mince the green onions, setting aside the green parts for garnish. Finely cut the carrot using a julienne peeler, mandolin, or shredded. Finely slice the bell pepper. Roughly chop the bok choy.
Chop or crush peanuts and set aside.
Warm the oil over medium heat in a large skillet or wok. Add the mushrooms in a mostly even layer and stir fry for 3-4 minutes, until they have developed color. (Do NOT add salt here.)
Add the white part of the green onion, the minced garlic, the julienned carrots, and a pinch of salt. Stir-fry for 2-3 minutes.
Add the sliced bell peppers and the chopped bok choy and cook just until slightly soft and wilted, 2-3 minutes.
Make the sauce: whisk sauce ingredients, except tamari/soy sauce and water together in a bowl. Add tamari and water as needed for desired consistency and flavor. I use all 3 Tablespoons of tamari and 2-3 Tablespoons of water. It will be very thick before adding the water. Set aside.
Pour frozen edamame into a heat-safe dish. Bring a large pot of water to boil. Scoop out 1-2 cups of water and pour over the edamame to thaw (drain after 3 minutes).
Then add the soba noodles to the boiling water. Cook for about 1 minute less than the time recommended on the package (about 4-5 minutes) or until cooked but al dente. Immediately drain and rinse with cold water. Optionally, you can drizzle with sesame oil (or other oil) to help prevent it from sticking, but GF soba is very sticky, no matter what you do!
Add all ingredients to a large bowl and stir well to combine, reserving some of the sauce for topping if desired. Feel free to add a little more oil or water to help loosen the sauce and/or the sticky soba noodles as you mix.
Divide among 4 bowls and top with green onion tops, sesame seeds, and chopped peanuts. Serve each with a lime wedge to really brighten the flavor!