15-MINUTE SESAME GINGER NOODLES
A healthy quick and easy noodle dish that is loaded with flavour! Say hello to the fastest and tastiest dinner!
Provided by Jess
Categories Dinner
Time 15m
Yield 2
Number Of Ingredients 10
Steps:
- Wash your bok choy, and chop into quarters. Set aside.
- In a small bowl, mix your sauce ingredients together, and set aside.
- Boil your rice noodles according to package directions, until soft.
- In a saucepan on medium heat, pour your sauce in and allow to begin to cook, 1-2 minutes.
- Next add in your bok choy and green onion, mixing well.
- Reduce heat to low and add in your rice noodles.
- Toss together and serve immediately.
Nutrition Facts : ServingSize 1 bowl, Calories 446 calories, Fat 2.6g, Fiber 4.8g, Protein 8.1g
NOODLE STIR FRY WITH BOK CHOY
Provided by Adapted by Pam - For the Love of Cooking / Original by Choosing Chia
Categories Main
Number Of Ingredients 10
Steps:
- Make the sauce by combining the sweet chili sauce, soy sauce, sesame oil, and sriracha together then whisk until well combined; set aside until needed.
- Stir fry the veggies, by heating the vegetable oil in a large nonstick skillet over medium-high heat. Add the white parts of the green onion along with the bok choy.
- Cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
- While the veggies are cooking, cook the ramen noodles in boiling water until they begin to break apart and are slightly soft, about 1 minute.
- Drain and place the noodles in the skillet with the stir-fried veggies.
- Add the whisked sauce to the skillet and toss to combine. Cook for 2-3 minutes, tossing frequently until evenly coated.
- Pour into a serving bowl and sprinkle the top with the dark green portion of the green onions along with the toasted sesame seeds. Serve and enjoy.
BOK CHOY NOODLE SOUP
Make and share this Bok Choy Noodle Soup recipe from Food.com.
Provided by Brian T.
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim and wash green onions. Chop white parts into small pieces. Reserve green parts whole.
- Peel and sliver ginger. Peel and mince garlic.
- Heat cooking oil in soup pot over medium-high heat.
- When oil is hot add the white parts of the green onions, garlic, ginger and Chinese five spice powder.
- Saute until aromatics soften, but do not color.
- Add vegetable stock.
- Turn heat up to high and bring to a boil, then reduce to a simmer.
- Place shiitake pieces in a bowl and spoon some of the hot stock over them. Let sit.
- In a separate pot, bring three quarts of water to the boil.
- Clean baby bok choy and slice each head into two or three pieces, vertically.
- Put baby bok choy in boiling water for 1 1/2 - 2 minutes. Remove with a slotted spoon and refresh under cold water.
- Cook noodles in boiling water according to package directions.
- While noodles cook squeeze broth from mushroom pieces and add to stock.
- Chop mushrooms into small pieces and add to stock.
- Slice green onion tops into thin slices diagonally. Reserve.
- To serve: Place 1/4 of noodles in a large bowl. Add 1/4 of bok choy. Ladle in 1/4 of stock. Top with green onions.
- Optional toppings: shredded toasted nori, grated fresh ginger, roasted pork, tofu, poached egg, etc.
Nutrition Facts : Calories 42.4, Fat 1.9, SaturatedFat 0.2, Sodium 533.7, Carbohydrate 5.4, Fiber 1.3, Sugar 2.9, Protein 2.1
BOK CHOY AND NOODLES
Make and share this Bok Choy and Noodles recipe from Food.com.
Provided by Ambervim
Categories < 15 Mins
Time 7m
Yield 1 Batch
Number Of Ingredients 4
Steps:
- Place about 2 cups water in a medium saucepan and add the flavour sachet from the noodles and bring to the boil.
- Add bok choy and noodles and simmer for 2 minutes until noodles are cooked and the bok choy is wilted.
- Drain broth to another bowl to save or serve in a cup and return noodles and ramento the pan.
- Stir through oyster sauce and oil and serve hot.
Nutrition Facts : Calories 465.5, Fat 18.1, SaturatedFat 7.1, Sodium 4430.1, Carbohydrate 65.5, Fiber 2.6, Sugar 1.8, Protein 10.8
SPICY GINGER PORK NOODLES WITH BOK CHOY
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
- Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
- Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
- Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
- Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
- Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams
STIR FRIED PORK WITH BOK CHOY AND NOODLES
Here is another quick and easy stir-fry recipe that tastes great. I usually make this with bok choy you will see from the photo that I used Gai Lan as my local Asian grocery store was out of bok choy, so I subbed it with the gai lan. It was still very good and worked just as well it is just we really love bok choy in my family, again as with most stir fries vegetable ingredients can be played around with, either to suit personal tastes or to use up vegetables in the fridge.
Provided by The Flying Chef
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat peanut oil in a wok, add pork in batches, brown and cook as desired, remove set to one side.
- Heat sesame oil in wok, add garlic, pepper and chilies stir-fry about 1 minute.
- Return pork to wok, add all the sauces, sherry, sugar, star anise, vinegar and 5 spice powder, stir to combine.
- Add remaining vegetables and stir-fry until veg are just tender, add noodles and stir-fry to heat through.
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