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1
Bring a medium saucepan of salted water to a boil.
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2
Add the soba and cook until al dente, about 3 minutes; drain.
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3
Rinse the soba under cold water and drain, shaking off any excess water.
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4
In a small skillet, toast the sesame seeds over moderate heat, stirring, until they begin to pop, about 2 minutes.
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5
Transfer to a plate to cool.
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6
In a small bowl, combine the chicken stock, soy sauce, sugar and sesame oil.
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7
In a large skillet, heat 1 tablespoon of the vegetable oil.
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8
Add the bok choy, ginger, garlic and scallions and stir-fry over high heat until the bok choy is crisp-tender, about 5 minutes.
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9
Add the soba noodles and cook, tossing, for 2 minutes.
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10
Add the soy mixture and bring to a boil, tossing.
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11
Remove from the heat and keep warm.
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12
Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of vegetable oil.
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13
Season the fish with salt and dust with the rice flour.
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14
Add the fish to the skillet, skin side down, and cook over high heat until crisp, about 4 minutes.
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15
Flip the fillets and cook until just opaque throughout, about 2 minutes longer.
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16
Transfer the soba and bok choy to shallow bowls and top with the fish, skin side up.
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17
Sprinkle with the toasted sesame seeds and serve.
