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.
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.
(2 g saturated fat,
5 g polyunsaturated fat,
6 g monounsaturated fat),
0 mg cholesterol,
1020 mg sodium,
53 g carbohydrates,
7 g fiber,
6 g sugar,
15 g protein.