Ingredients

• 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)

Instructions

1. 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.
2. 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.
3. 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.
4. Mix dressing and soba noodles into garlic scape mixture.
5. 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.