Bok Choy Asian Noodles

I’ve been getting back into my weekly farmer’s market routine (evidenced here) and couldn’t pass up buying five heads of bok choy for only a dollar. I cooked them with some Asian condiments I already had in my pantry and tossed them with some noodles for an updated (but just as cheap) take on ramen. The noodles are super filling and would make a great vegetarian main course, but I served them as a side with chicken skewers; then I sliced the leftover chicken and tossed them with the remaining noodles for a meal the next day.


Related Recipes:
- Cold Asian Noodle Salad
- Serrano-Lime Squid & Bok Choy Stir-Fry
- Duck & Vegetable Asian Noodles

Somen Noodles with Bok Choy:

• Cook 12 oz. somen noodles in boiling water according to package directions. Drain and rinse with cold water.
• Meanwhile, heat 1 tbsp. canola oil in a skillet and add in 1 tbsp. minced garlic, 1 tbsp. grated ginger,* and 5 sliced heads of bok choy.**
• Cook for 4-5 minutes, or until vegetables are crisp-tender.
• Add in the noodles, 3 tbsp. soy sauce, 1 tbsp. Sesame oil, and 2 tsp. Sriracha.***
• Toss for a minute or two, then divide into bowls and garnish with cilantro.

Serves four - six (side dish)
*I like to keep fresh ginger in the freezer so that I always have it on hand.
**Discard the center core.
***You may want to add more or less of the hot sauce, soy, and oil. Taste it as you go.