- Dressing:
- 3 tablespoons brown bean sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sweet chili sauce
- 1 tablespoon chopped lemongrass
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 1 teaspoon spicy chile sauce
- 1 teaspoon minced fresh ginger
- 1 teaspoon sliced fresh ginger
- Stir-Fry:
- 9 ounces soba noodles
- 2 tablespoons vegetable oil
- 1 bunch garlic scapes, chopped
- 1 bunch radishes, diced
- 1 bunch turnip greens, chopped
- 1/2 cup snap peas, trimmed
- 1 tablespoon soy sauce
- 1 teaspoon white sugar, or to taste
- 1 teaspoon vegetable oil
- 5 leaves Swiss chard, chopped
- 2 tablespoons sesame seeds (optional)
- Whisk bean sauce, vinegar, sweet chile sauce, lemongrass, 1 tablespoon soy sauce, lemon juice, spicy chile sauce, minced ginger, and sliced ginger together in a bowl until dressing is well combined.
- Bring a large pot of lightly salted water to a boil. Cook soba noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
- Heat 2 tablespoons oil in a wok or large skillet over medium-high heat; add garlic scapes and cook until tender, 2 to 3 minutes. Add radishes, turnip greens, snap peas, and 1 tablespoon soy sauce; sprinkle sugar over top. Cook and stir mixture until radish is tender and turnip greens are wilted, 5 to 10 minutes.
- Mix dressing and soba noodles into garlic scape mixture.
- Heat 1 teaspoon oil in a separate skillet over medium heat; cook and stir chard until it starts to wilt, 1 to 2 minutes. Remove skillet from heat and divide chard between 2 plates. Top chard with noodle mixture and add sesame seeds.