INGREDIENTS
2 tbsp honey
2 tbsp soy sauce
2 tbsp fresh lime juice
2 tbsp rice vinegar
1 tbsp chile garlic sauce
2 tsp light brown sugar
2 tbsp vegetable broth (or water)
2 tsp cornstarch
2 tbsp peanut oil
2 Thai chiles, finely chopped
2 garlic cloves, finely chopped
3/4-inch piece of ginger, peeled and finely chopped
4 shishito peppers, stemmed and thinly sliced
2 stalks baby bok choy, chopped (including leaves)
2 scallions, thinly sliced, (white and dark green parts separated)
3 oz shiitake mushrooms, thinly sliced
2 cups baby spinach (or coarsely chopped regular spinach)
1 cup shaved, peeled carrot
4 oz buckwheat noodles, cooked according to package directions
1 12-oz bigeye tuna steak, cut into very thin strips
DIRECTIONS
Whisk the honey, soy sauce, lime juice, vinegar, chile garlic sauce, and brown sugar in a medium bowl, stirring well to dissolve the sugar and honey. Set aside.
Whisk the vegetable broth and cornstarch in a separate bowl. Set aside and whisk again just before using.
Heat a wok (or deep skillet) over medium-high heat and add the peanut oil. Add the chiles, garlic, and ginger and stir-fry 1 minute.
Add the peppers and bok choy and stir fry 3 minutes. Add the white parts of the scallions and the mushrooms and stir-fry 2 minutes. Add the spinach and carrot and stir fry 1 minute.
Re-whisk the broth-cornstarch slurry and stir into the reserved sauce. Add the cooked noodles and tuna, tossing gently to combine until the sauce is slightly thickened and the tuna is medium-rare, 1-2 minutes.
Divide the wok mixture among 4 shallow bowls and garnish with the dark green parts of the scallions. Serve right away.
