12 ounce package soba noodles2 tablespoons tamari 2 teaspoons rice vinegar 1 teaspoon honey 1/2 teaspoon red chili flakes (optional) 4 teaspoons toasted sesame oil, with 1 teaspoon reserved for end 2 tablespoons coconut oil 3 garlic cloves, thinly sliced 1 small head of broccoli, florets and stalks trimmed into small bite-size pieces 1 pound bok choy, quartered lengthwise and then thinly sliced across 1 1/2 teaspoon ginger, grated 1/2 cup vegetable or chicken broth 2 teaspoons toasted sesame seeds
Cook your soba noodles in generously salted water. Drain them well and rinse with cold water to keep them from continuing to cook. Meanwhile, combine the tamari, rice vinegar, honey, red chili flakes, and 3 teaspoons sesame oil in a large bowl. Toss in the cooked noodles and set aside. Heat the coconut oil over medium-high heat until it liquefies completely and becomes “loose” in the pan. Add the garlic slices and stir well until the garlic is evenly coated. Continue cooking until the garlic becomes fragrant and begins to brown, about 2 minutes. Be sure to spread your garlic out evenly across the bottom of the pan and stir often to avoid burning.
Add your broccoli with a generous pinch of salt. Use tongs to toss the broccoli pieces, mixing them well with the garlic and oil. Once they are covered in oil, arrange them as best you can so that they have a flat side touching the pan. Toss them occasionally to keep them from burning while still giving them a chance to brown a bit, about 5 minutes. Add the bok choy, ginger and broth. Continue cooking for another 3 to 4 minutes or until the bok choy has softened a bit. Once your veggies are done cooking, remove them from the heat and toss them with the remaining sesame oil. Serve the noodles in individual bowls. Add the veggies and top with the sesame seeds.