Melissa's SOBA NOODLES WITH BOK CHOY

Filled with enzymes.

Ingredients:

6 oz. Buck Wheat Soba Noodles
1 large head of Bok Choy, or 2 small heads
1 medium sized carrot
2 medium garlic cloves
1 small chunk of ginger, about 2 table spoons (I never really measure, I usually go by my feeling towards ginger that day)
2 tablespoons olive oil (seasame is good too)
2 tablespoons Bragg's Liquid Aminos (available at any health food store)
2-3 tablespoons dry white wine, or rice wine
1.5 tablespoons brown sugar
3/4 cup water
1/2 small lemon
dash of soy sauce
1 potato peeler

Boil the Soba Noodles for 5 minutes, drain and set aside.

Take a potato peeler and peel the ginger into thin slices. Peel the carrot with the potato peeler, then when you have a pile of thin strips of carrots chop them once or twice with a knife just to make the strips a little shorter. Chop, don't crush, the garlic into chunks. Put the oil in a wide cooking pan, and bring to a medium-high heat. Toss the garlic in for a minute, just to get the garlic cooked a little. Add water, wine, liquid amino's, soy sauce, brown sugar, ginger, and carrot. Cook for 4 minutes. Add the bok choy. The bok choy cooks fast, about 3 minutes, don't overcook-just until it begins to wilt. Throw in the cooked soba noodles and stir over a medium heat. Squeeze the lemon over everything, and toss some more. Make sure to get everything mixed up good, then taste. Does it need more vinegar, soy sauce, lemon etc. ?Make it to your taste.

Serve in a nice big bowl. Feeds two. You can also add a nice chunk of ginger marinated tofu on the side....

This dish was inspired by Katie.