How to Make Mixed Mushroom and Bok Choy Stir-Fry

Ingredients

• 9 oz (250 g) dried soba or brown udon noodles
• 6 tbsp tamari or 4 tbsp reduced-salt soy sauce
• 1 tbsp lemon juice
• 2 tsp grated fresh ginger
• 2 garlic cloves, crushed
• 1 tsp chopped lemongrass (or lemongrass purée)
• 1 tbsp granulated sugar
• ¼ tsp wasabi paste
• 8 oz (225 g) fresh shelled or frozen edamame
• 3 tbsp sunflower or vegetable oil
• 1 bunch of scallions, trimmed and sliced
• 2 celery stalks, cut into matchsticks
• 3½ oz (100 g) 100 g) shiitake mushrooms, sliced
• 3½ oz (100 g) oyster mushrooms, sliced
• 3½ oz (100 g) enoki mushrooms, trimmed of base and separated
• 2 heads bok choy (approx. 7 oz/200 g), coarsely shredded
• 2 tbsp sesame seeds, to garnish

1. Cook the noodles according to the package directions. Drain and set aside.
2. Whisk the tamari sauce, lemon juice, ginger, garlic, lemongrass, sugar, and wasabi paste in a small bowl with 2 tablespoons water and set aside. Boil the edamame in water for 3 minutes. Drain and set aside.
3. Heat the oil in a large frying pan or wok. Add the scallions and celery and stir-fry for 2 minutes. Add all the mushrooms and stir-fry for 3 minutes. Add the bok choy and edamame and stir-fry for 1 minute.
4. Add the noodles and the bowl of tamari sauce. Toss until everything is heated through and coated. Spoon into bowls and sprinkle with sesame seeds before serving.