Spicy Garlic Soba Noodles with Bok Choy
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Your new favorite quick vegan noodle dinner is here – Spicy Garlic Soba Noodles with Bok Choy. So simple, so tasty, so savory.
We all know I love sharing simple recipes with you guys. I think I say it in just about every post…“this recipe is sooooo simple“.
And this recipe is no different. We’re keeping things simple, quick and totally tasty. I mean who can say no to a bowl full of noodles and veggies?
This recipe is totally adaptable – change the spice level depending on your mood, up the garlic if you won’t be kissing anyone later, swap out the veggies depending on what you have on hand. This recipe is really meant for anyone and everyone.
What you need to make Spicy Garlic Soba Noodles with Bok Choy
I personally love soba noodles – you can find the ones I used here, or get them at your local grocery store in the Asian section. But you could use spaghetti, chow mein, or rice noodles if that’s all you have on hand.
I also always use a low sodium soy sauce – or you could use tamari if you are gluten free.
How to make Spicy Garlic Soba Noodles with Bok Choy
For the veggies I picked baby bok choy simply because I love it. I just gave mine a quick sauté with some sesame oil, red pepper flakes and a dash of soy sauce. Once the leaves started to wilt I set it aside and started on the combining the noodles and sauce.
This is a super quick process – the soba noodles take less than 5 minutes to cook and the sauce just requires some stirring in a bowl before you combine it all together.
Add the bok choy back to the pan to warm up for a few seconds, then serve those noods up with green onion, cilantro and red pepper flakes.
You could easily add vegan chicken to this or even tofu. Or just keep it simple and slurp up the noodles on their own.
Need some more soba noodle inspo? Check out my Simple Sesame Ginger Noodles or Soba Noodle Salad with Peanut Dressing.
Spicy Garlic Soba Noodles with Bok Choy
Ingredients
- 3 tbsp low sodium soy sauce or tamari
- 2 tbsp tahini
- 1 tbsp sriracha
- 1 tbsp chili garlic sauce
- 1 tbsp rice wine vinegar
- sesame oil
- 6 oz soba noodles approx. 2 bundles
- 6 oz baby bok choy approx. 4 bundles
- 3 cloves garlic diced
- 3 green onions diced, whites and greens separated
- 1 cup bean sprouts
- 1/4 cup roasted peanuts chopped
- cilantro chopped, optional
- red pepper flakes optional
Instructions
- Prepare the sauce by combining soy sauce, tahini, sriracha, chili garlic sauce, rice wine vinegar, and 1 tbsp sesame oil in a bowl. Stir to combine and set aside.
- Bring a pot of water to a boil over high heat. Add soba noodles and cook according to package instructions. When done cooking, drain and rinse with cold water.
- While the noodles are being prepared, heat some sesame oil in a pan over medium-high heat. Add bok choy to the pan with a dash of soy sauce and a pinch of red pepper flakes. Cook for a few minutes, flipping often, until bok choy begins to wilt. Remove from the pan.*
- Place the pan back on the stove over medium heat and add some sesame oil to the pan. Add garlic and the whites of the onions and cook for 30 seconds.
- Pour half of the sauce into the pan followed by the bean sprouts and heat for 30 seconds.
- Lower heat and add the noodles and remaining sauce to the pan and toss until combined. Add bok choy back to the pan and allow it to heat through. Serve noodles topped with green onion, cilantro, peanuts and red pepper flakes.
Video
Notes
This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!
If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Yum!!! This is one of the first things and it was such an inspiration to keep cooking! Soooo yummy! Mine was missing the chili garlic flavor and I added mushrooms and tofu but it was very delicious 🙂
Delicious and healthy! Added thinly sliced carrots and celery. Will def be making this often. Buckwheat soba noodles are more nutritious than others. Thanks!
Loved this dish. Had pretty much everything on hand.
I now have a go to bok choy recipe. Happy I found you looking forward to trying more creations. Thanks Rene
Delicious!! Loved every morsel
DELICIOUS! I can’t wait to make this again. Super simple too.
So glad you liked it Cheryl 🤗
So delicious and simple to prepare. Followed your recipe and the sauce makes the dish. This will be my go to “comfort” food. Thanks for sharing!
Yay! So glad you liked it. And yes, I love making recipes like this on Friday’s so I feel like I’m having takeout!
OMG yes! When you love to cook, but are busy during the week, it’s awesome to mimic takeout on a weekend (but make it your healthy way!)
This was DELICIOUS! Thanks for a great recipe, looking forward to trying more 🙂 xo
Delicious and easy to prepare. Thank you for sharing this recipe.
This was awesome! We didn’t have the chili sauce and had to use what we had on hand during the pandemic, as this is a no-shop-week for us. I found an old jar of black bean garlic sauce and used a tablespoon of that instead of the chili garlic sauce and just added more red pepper flakes to make up for the missing heat. We used tons of extra veggies along with the bok choi and baked some marinated tofu in the air fryer — this is definitely a use-whatever-veggies-you’ve-got kind of recipe. Loved it!
So good! Added extra veggies. Very yum!
My husband and I loved this! However it was quite spicy for my kids. What kind of garlic chili sauce do you use? I used garlic chili oil, but there were other types of chili sauces…. I didn’t know what to get!
You could do a sweet chili sauce – you can find it in the Asian section and they sell it at Trader Joe’s 🙂
So good!! The whole fam loved it! Good thing I doubled the recipe:)
~ thank you!!
Hi Dawne – so glad it was a hit with the whole family 🙂
Seriously so good. Used more noodles so I just eyeballed the sauce. Added red bell peppers, bean sprouts, pan fried tofu, mix of fancy mushrooms.
We loved this! It was so quick to make, the sauce is delicious, and we found it lip-numbingly spicy (in a good way). My market was out of baby bok choy, so I used an assortment of cabbage, carrots, and broccoli. I might throw in some tofu next time, but it was perfect as is. Thank you!
Those sound like awesome veggie swaps! So glad you liked it!
This is super delicious! I could eat this everyday. I added edamame and shredded carrots to my noodle water and subbed red cabbage for the bean sprouts! YUM! The sauce is absolutely amazing! Thank you <3
Woo – those sound like great additions! The more veggies the better 🙂
Made it… and now my kids are addicted to it! Thank you for this simple and yet delicious recipe!
Haha – love that they love it!
Oh my goodness another tasty delicious recipe. We made this and it is oh so good!
Yay! So glad you loved it 🙂
Hi! Could you suggest a substitute for the bok choy? Thanks ?
Broccoli, green beans, cauliflower, edamame…pretty much any veggie your heart desires 🙂
Can this recipe be adapted to serve at room temperature or cold? I would like to take it to a pot luck held after my Quaker meeting. This necessitates it being held for a couple of hours before presentation; from my kitchen to the meeting house and finally to the pot luck table.
I personally ate the leftovers cold. I don’t know if the bok choy would be the best cold, but the noodles would definitely be fine.