Ginger Bok Choy & Soba

This receipe was sent to me by Marion's grandaughter that lives in Florida!
"Marion tells me that you all have a lot of bok choy in Samoa. I have a delicious recipe for your website from a great vegan cookbook called Appetite for Reduction by Isa Chandra Moskowitz." (Brittany Sears)

8 oz soba noodles (or rice noodles)
1 tsp peanut or vegetable oil
1 bunch bok choy, leaves and stems separated, sliced into 1/2" pieces
1 small red onion, cut thinly into half-moons
4 cloves garlic, minced
1 TB fresh ginger
1/4 tsp red pepper flakes
1 TB soy sauce

Prepare soba noodles according to package directions. Preheat a large skillet over medium heat. Saute the bok coy stems (not the leaves yet) and the onion in the oil for about 5 minutes, until the onion is translucent. Add the garlic, ginger, and red pepper flakes. Sate for another minute or so. Add the bok choy leaves and soy sauce. Saute for another minute, until the leaves are wilted.

By this time, the noodles should be ready. Add the drained noodles to the pan and saute for about 2 minutes, using a pasta spoon, making sure everything is nice and coated. Serve immediately.

Personal note: This dish is FAB topped with dry-fried tofu with a little chile paste or hoisin.