When we have mushrooms, carrots, and bok choi together, we can’t resist making a delicious noodle bowl like this one! It’s a super-quick dish to make and can make for great leftovers. Mushrooms will provide a nice savory umami flavor for a satisfying vegetarian meal - or - Omnivore & Localvore packages include chicken breast, which you can add for an extra serving of protein.
1 Chicken Breast, sliced into even strips
3 Carrots, peeled and sliced
1 Cup Mushrooms, chopped
1 Small Yellow Onion, chopped
1 Clove Garlic, minced
2 Small bok choi, chop the stalks, but keep leaves intact
1 Bundle of soba noodles
1 Tbsp. Olive Oil
1 Tbsp. Sesame Oil
1/2 Cup Soy Sauce
Prep all vegetables
In a large pan, heat olive oil over medium heat
Season chicken with a dash of salt. Put chicken into pan and cook for five minutes, stirring frequently. Cooking pre-sliced chicken means each piece will cook through quickly!
In a medium pot, boil water over medium-high heat.
Once water in boiling, add soba noodles to the water, and cook for 2-4 minutes until noodles are tender; remove and drain — but be sure to reserve 1/2 cup of noodle water for combining ingredients in a following step! (The starch in the water helps everything come together.)
Once the chicken is mostly cooked, add onions and garlic to the pan; cook until fragrant (about two minutes)
Add the stalks of bok choi, carrots and 1/2 cup of reserved noodle water; cook for 4 minutes
Once carrots begin to tenderize, add mushrooms and bok choi leaves. Stir in soy sauce and sesame oil, and cook for another 3-4 minutes (until bok choi leaves are wilted. You want some liquid to remain to create a nice sauce to coat the vegetables and noodles.
Turn down the heat; add the soba noodles. Mix thoroughly. Season with additional salt or soy sauce if needed. Serve warm and enjoy!