4 oz buckwheat (soba) noodles
2 tsp canola or other neutral-flavored oil
6 oz fresh tuna, cut into large chunks, or extra-firm tofu, cut into large chunks
1 cup diced bok choy
1/4 cup cooked edamame (soybeans)
1/2 red bell pepper, diced
2-3 large scallions, sliced (white and green parts)
2 Tbsp reduced-sodium soy sauce
Zest and juice of 1/2 lime
1 tsp honey
1 Tbsp rice vinegar
1 scant tsp grated fresh ginger root
1/2 tsp sesame oil
In a 3-quart sauce pan, bring 2 quarts of water to a boil. Drop in the noodles, return water to the boil, and cook for 3-4 minutes, until the noodles taste just slightly undercooked. Drain, rinse under cool water, and drain again. Place the noodles in a large mixing bowl.
Heat canola oil in a nonstick frying pan over medium-high heat, and add the chunks of tuna. Stir-fry for 3-4 minutes, until the tuna is slightly browned on the outside but not overcooked (cut into one piece to test). When the tuna is done, add it to the bowl with the noodles, along with the bok choy, edamame, bell pepper and scallions.
In a small glass measuring cup, whisk together the soy sauce, lime zest and juice, honey, rice vinegar, grated ginger and sesame oil. Taste, and adjust seasonings if needed.
Pour the dressing over the noodles and tuna, and toss gently to combine. Let the dish sit at room temperature for 20-30 minutes; the noodles will continue to cook, and will absorb some of the dressing. Stir gently every few minutes, to distribute the dressing that gathers at the bottom of the bowl.
Serve at room temperature, or refrigerate and serve chilled. Can be made 1-2 days in advance.