This is a great way to use up all the vegetables you get from your CSA share or just a way to celebrate the bounty of summer! Topped with an Asian inspired dressing, this is summer at it's best.

Leah

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Dressing:
Stir-Fry:

Directions

Instructions Checklist
  • Whisk bean sauce, vinegar, sweet chile sauce, lemongrass, 1 tablespoon soy sauce, lemon juice, spicy chile sauce, minced ginger, and sliced ginger together in a bowl until dressing is well combined.

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  • Bring a large pot of lightly salted water to a boil. Cook soba noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.

  • Heat 2 tablespoons oil in a wok or large skillet over medium-high heat; add garlic scapes and cook until tender, 2 to 3 minutes. Add radishes, turnip greens, snap peas, and 1 tablespoon soy sauce; sprinkle sugar over top. Cook and stir mixture until radish is tender and turnip greens are wilted, 5 to 10 minutes.

  • Mix dressing and soba noodles into garlic scape mixture.

  • Heat 1 teaspoon oil in a separate skillet over medium heat; cook and stir chard until it starts to wilt, 1 to 2 minutes. Remove skillet from heat and divide chard between 2 plates. Top chard with noodle mixture and add sesame seeds.

Cook's Note:

Whole wheat pasta can be used in place of the soba noodles, if desired.

Nutrition Facts

931 calories; protein 34.2g 68% DV; carbohydrates 161.7g 52% DV; fat 23.8g 37% DV; cholesterolmg; sodium 2609.2mg 104% DV. Full Nutrition