Veggie Stir Fry with Ginger

A vibrant, flexible stir fry packed with tender-crisp vegetables and a gingery miso-soy glaze—served over cooling soba noodles.

Ingredients

• 3 tablespoons soy sauce

• 3 tablespoons rice wine vinegar

• 1½ tablespoons honey

• 1½-inch piece ginger, peeled and grated

• 2 garlic cloves, minced

• ½ tablespoon miso paste

• 5 cups assorted vegetables (such as broccolini, Napa cabbage, bok choy, snow peas, snap peas, peas)

• 1 tablespoon sesame oil

• Salt

• Handful of chives, chopped

• 1 package soba noodles

Instructions

1. Make the Marinade
   In a small bowl, whisk together the soy sauce, rice wine vinegar, honey, ginger, garlic, and miso paste. Set aside.

2. Cook the Noodles
   Bring a pot of water to a boil and cook the soba noodles according to package directions. Drain, rinse under cold water, and set aside.

3. Sauté the Vegetables
   Heat the sesame oil in a wok or large pan over medium-high heat. Add the vegetables in batches, starting with the firmer ones (like broccolini), then adding quicker-cooking vegetables (like snap peas and bok choy). Season with salt as you go.

4. Add the Marinade
   Once all the vegetables are cooked and returned to the pan, pour in half of the marinade and cook for 1 more minute to incorporate the flavors.

5. Assemble and Serve
   Place soba noodles in a serving bowl, top with the sautéed vegetables, and gently toss to combine. Drizzle with the remaining marinade, sprinkle with chives, and serve.