Eggplant & Soba Noodles

with Taiwanese Bok Choy

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From the Test Kitchen

Taiwanese bok choy is a type of Chinese cabbage with long, thin stalks that are just as tender as the wide leaves. Chinese cabbage can take on many forms, and “bok choy,” which translates to “white vegetable” in Cantonese, is the name used to describe many different varieties. We found this variety added a slightly mustardy kick to the earthy soba noodles with the sweet sesame-soy sauce.

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Nutrition

PER SERVING
Calories

Cals (est.)

fresh

ingredients

3 cloves Garlic
1 Small Piece Ginger
2 Japanese Eggplants
2 Scallions
1 bunch Cilantro
1 bunch Mint
1 bunch Taiwanese Bok Choy
2 Bird's Eye Chilies
8 oz Soba Noodles
2 Tbsps Mirin
1 Tbsp Sesame Oil
2 Tbsps Soy Sauce

step-by-step

instructions

Cook Along

1 Prepare your ingredients:

Heat a large pot of water to boiling on high. Wash and dry the fresh produce. Peel and mince the garlic and ginger. Trim the stems off the eggplants and slice them on an angle, then again on an opposite angle to make oblique-cut pieces. Slice the scallions. Roughly chop the cilantro. Pick the mint leaves off their stems. Roughly chop the Taiwanese bok choy

2 Cook the soba noodles:

When the pot of water comes to a boil, add the soba noodles and boil 4 to 5 minutes or until cooked through. Drain and rinse under cold water.

3 Cook the vegetables:

While the noodles boil, heat some olive oil in a large pan on high until hot. Add the eggplant and season it with salt and pepper. Cook the eggplant 3 to 4 minutes, or until lightly browned, stirring occasionally. Add the garlic, ginger, scallion, and birdseye chilis. Cook 30 seconds, or until fragrant, stirring. Add the Taiwanese bok choy and cook 1 to 2 minutes or until completely wilted.

4 Add the noodles to the vegetables:

Transfer the drained soba noodles to the pan with the vegetables. Add the mirin, sesame oil, and soy sauce. Cook about 1 minute, stirring to combine. Remove from the heat and stir in half each of the cilantro and mint.