Ingredients: 

1 pack of soba noodles
1 inch piece of ginger (diced)
3 cloves of garlic (diced)
5 red Napa cabbage leaves (Chiffonade)
5 baby bok choy ( quartered)
1/2 cup edamame
1/2 cup arame ( soaked in water for 10 minutes)

2 tbsp sesame oil
1 tbsp toasted sesame oil
2 tbsp tamari 
2 tsp ume vinagar
1 tbsp maple syrup
1/4 cup water

Pinch of white sesame seed
Pinch of black sesame seeds
1 scallion (sliced on a diagonal)
Micro greens 

 

Method:

1.Bring a pot to boil, add the soba noodle, cook for 5-7 minutes, drain and set aside. 

2.Heat a wok or large pan over medium heat, add the sesame oil, ginger and garlic. Let that cook down for a couple minutes.

3.Add the bok choy, letting it get a little golden brown on the bottom, before adding the edamame and red napa cabbage.

4.As soon as the napa cabbage wilts, add the cooked soba noodles.

5.Add the tamari, toasted sesame oil, ume vinegar, maple syrup and water, cook it down until it all comes together and the sauce evaporates. 

Garnish with, black and white sesame seeds, scallions and micro greens