Recipe of the Week

Adapted from Erin Alderson

2 small heads, or one large head, bok choi
1 to 2 small watermelon radishes
2 teaspoons olive oil
1/4 cup diced scallions
4 ounces soba noodles
2 tablespoons toasted sesame seeds
Dressing:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon minced fresh ginger

1. Cut bok choi into thin slices. (Include the stems, if you want a bit of crispness.) Cut the radishes in half, then cut each half into thin half-moon slices.

2. In a small skillet, heat olive oil over medium-low heat. Add scallions and cook until tender. Stir in bok choi, add a tablespoon of water and cover with a lid. Let cook, stirring once or twice, until the greens are tender, 4 to 5 minutes.

3. Cook noodles according to package directions; drain and place in a bowl. Add the cooked bok choi, sliced radishes and sesame seeds. In a small bowl, whisk together the dressing, drizzle over the top and toss until everything is well combined. Serve hot.