Remember when I made salmon with bok choy and discovered sesame oil?

It looked a little something like this…

The instant I tasted the sauce all I wanted to was slather it on some soba noodles. Everyone told me to use sesame oil sparingly but the salmon recipe called for 1 tsp but with the salmon to absorb the sauce everything worked out perfectly. Unfortunately the first attempt at putting the sauce on soba was totally misguided and the sesame oil flavor was way too strong. I worked out the kinks and now the sauce is great on soba.

Soba Noodle Stir Fry in a Homemade Sauce

Ingredients

2 tablespoons low sodium soy sauce

2 tablespoons honey

Grated ginger

Tiny drop of sesame oil

Pinch of garlic salt

Assorted chopped veggies (I used eggplant, beans, scallions, bok choy and sugar snap peas)

1 serving soba noodles

Instructions

I started by chopping the eggplant, beans, bok choy and peas.

I love the purple and white colors of the beans and eggplant. I heated up a pan with a dollop of EVO and added the beans and peas. I started with them because they were going to take the longest time to cook. The I added the eggplant and the bok choy. I cooked until the bok choy was wilted and everything was cooked through but not burned.

While the items were cooking I put together the sauce.

It was super easy. I just added all the ingredients together and whisked (I also added the ginger through it wasn’t photographed).

Weird picture, I know.

Anyways, while all this was going on I cooked the soba noodles. I love soba because, like the sauce, they are ready in less than 3 mins.

I added the soba to the veggie mixture until the sauce coated everything.

And that was it! Dinner is served!

As you can tell, this took about 15 mins to make and was so simple. Personally, I always try to make homemade sauces. Yes, I’m that weirdo who hasn’t bought marinara sauce in three years. I really like this sauce as an alternative to Trader Joe’s Soyaki which is my normal go to. I love the sweetness of the honey and the bite of the ginger. Ginger is one of my favorite flavors!

In other news: I went on my final weekend run before the marathon tonight. I did 8 miles and it was the last long run where I saw the ocean. I ran 8 miles with a 9 min per mile pace (still running 10 mins, walking 2 mins) and felt fantastic. I’m going to take it very easy this week and I am so excited to head to Chicago on Thursday. I’ll be posting more about running this week than I will about cooking, just a heads up!