Spicy Soba Bowls with Bok Choy

Ingredients

• 1 whole Fennel Bulb
• ¾ cup Sweet Onion
• ⅔ cup Rice Vinegar
• 12 oz Dry Buckwheat Soba Noodles
• 1 ½ cups Shelled Edamame
• 1 whole Serrano Chile
• 2 whole Baby Bok Choy
• ¼ cup Tahini
• 2 tbsp Tamarind Paste
• 1 tbsp Red Miso Paste
• 1 tbsp Tomato Paste
• 1 tbsp Fresh Ginger
• ½ cup Fresh Cilantro
• 2 tsp Sesame Seeds

Instructions

1. Place the sliced fennel and onion in a medium bowl. In a small saucepan, bring the rice vinegar just to a boil. Season with salt, then pour over the fennel mixture. Toss to combine, pressing the vegetables down with the back of a spoon. Cover and let stand for at least 15 minutes while you prepare the rest of the dish.
2. Cook the soba noodles in a large pot of boiling water according to package directions, adding the edamame during the last 2 minutes of cooking. Reserve ¼ cup of the cooking water, then drain and rinse with cold water. Transfer to a large bowl and toss with 2 to 3 tablespoons of the reserved cooking water to keep the noodles loose.
3. Drain the fennel mixture, reserving 2 tablespoons of the soaking liquid. Divide the noodle and edamame mixture among 4 large shallow bowls. Top each bowl with the pickled fennel and onion, sliced serrano chile, and raw bok choy.
4. In a small bowl, whisk together the reserved 2 tablespoons fennel-soaking liquid, tahini, tamarind paste, red miso paste, tomato paste, and fresh ginger. Whisk in water 1 tablespoon at a time until a pourable dressing consistency is reached. Season with salt to taste.
5. Spoon the dressing over each bowl and sprinkle with fresh cilantro and toasted sesame seeds. Serve immediately.