Spicy Bok Choy with Rice Noodles and Peanuts
I created this recipe when I found fresh rice noodles readily available at my favorite store. The wilted bok choy, peanuts, and savory broth make a hearty one dish meal. Add cubed tofu for extra protein.
1 tsp sesame oil
1 Tbsp peanut oil
1 red onion, sliced
2 cloves garlic, minced
1 Tbsp peanut butter
3 Tbsp soy ginger dressing/sauce (prepared)
1 Tbsp reduced sodium soy sauce
2 Tbsp orange juice
Red chili flakes (as desired)
1 1/2 cups water
12 oz fresh rice noodles
6 (6 oz) heads baby bok choy
¼ cup peanuts
1.Heat oils in a large skillet or wok. Add onion and garlic, sautéing for about 5 minutes, until golden.
2.Add peanut butter, dressing, soy sauce, orange juice, red chili flakes, and water. Stir until bubbly and smooth and cover.
3.Meanwhile, cook fresh rice noodles according to package directions (about 1 – 2 minutes). Drain and rinse with water.
4.Add noodles to simmering broth mixture in skillet, stirring to combine. Add bok choy and peanuts and let sit for about 1 minute, until bok choy is slightly wilted. Dish up into large bowls immediately.
Makes 4 large servings
Note: Noodles get soggy easily; don’t overcook and serve immediately when recipe is finished. May add cubed tofu with noodles and bok choy.
Thursday, October 4, 2012
©2008 - 2013 Sharon Palmer, RD, Author of The Plant-Powered Diet