This Asian noodle bowl is an ideal place to use soba noodles. The brown noodles are masked in a brown sauce, then piled with vibrant green veggies, and topped with white sesame seeds for flavor and color contrasts.

Kathy Gunst
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • For sauce: In a small bowl combine soy sauce, vinegar, mirin (if desired), grated ginger, 1 tablespoon sesame oil, and the chili paste.

  • Bring a large pot of salted water to boiling. Add noodles; cook according to package directions. Drain; rinse under cold water and drain again.

  • Heat a wok or large heavy skillet over medium-high 1 minute. Add canola oil; heat 10 seconds. Add chopped ginger and garlic; cook and stir 10 seconds. Stir in remaining 1 tsp. sesame oil, the chili oil, vegetables, and edamame.

  • Cook without stirring 2 minutes. Cook and stir 3 to 4 minutes or until crisp-tender.

  • Add noodles. Cook 1 minute, stirring constantly. Add sauce; stir to coat. Cook 1 minute more or until noodles are heated through. Top with sesame seeds. Makes 4 servings.


The sauce can be covered and refrigerated for up to 3 to 4 days.


If you cannot find baby bok choy, use larger bok choy and slice into 2-inch pieces.

Nutrition Facts

369 calories; 13 g total fat; 2 g saturated fat; 5 g polyunsaturated fat; 6 g monounsaturated fat; 0 mg cholesterol; 1020 mg sodium. 1153 mg potassium; 53 g carbohydrates; 7 g fiber; 6 g sugar; 15 g protein; 0 g trans fatty acid; 1433 IU vitamin a; 52 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 196 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 4 mg iron;