Makes 2 servings
1/4 cup cold chicken stock
2 tablespoons soy sauce
1 teaspoon corn starch
2 tablespoons peanut oil
4 garlic cloves, minced
4 teaspoons fresh grated ginger
1/4 cup minced spring onions or scallions
1/2 teaspoon red chili flakes
10 ounces bok choy, stems removed and sliced, leaves torn into pieces and separated from stems
3 ounces soba noodles, cooked only half as long as the package instructions and rinsed under cold water
2 tablespoons roasted and salted peanuts, chopped
Combine the chicken stock, soy sauce, and corn starch together in a small bowl and whisk together. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, ginger, onions or scallions, and chili flakes and fry, stirring constantly to prevent burning, until fragrant, about 1 minute. Add the sliced bok choy stems and fry for another minute, until just starting to soften.
Add the peanuts and cooked soba noodles, stirring to combine. Add the stock and soy sauce mixture, and stir to coat, cooking until thickened, 1 to 2 minutes. Add the bok choy leaves and stir until just wilted. Remove from heat and serve immediately.