So remember that huge bag of rice noodles I bought from the Asian market? Yeah, I was bound and determined to use them last week. After a weekend of burgers, beers, and way too many Flamin’ Hot Cheetos, I needed to eat something relatively light on Monday. Even better if it was vegetarian. So after browsing Pinterest for “healthy rice noodle recipes,” I decided on this recipe. Well, a version of it anyway.
Of course, I had to adapt the ingredients to what was in my pantry and wallet. I found some bok choy at Whole Foods on my lunch break. I only shop there for specialty items, due to aforementioned wallet contents. We had these noodles for dinner, and then I ate the leftovers for lunch twice this week. They were great every time and I definitely got my money’s worth. Double bonus: I got to use a couple of those Thai chilies I still have left from the ridiculous amount that I bought at the Asian market. (And man I hope they freeze well, because a bunch of them now live in my freezer.)
In my wok
I started by watching this video on how to chop bok choy which, as it turns out, is exactly how you would assume you should chop bok choy.
Peanut Rice Noodles with Bok Choy
- 8 oz. rice noodles
- 1 tablespoon vegetable oil
- 3 cloves garlic, thinly sliced
- 2 Thai chilies (or any other small spicy chili pepper), thinly sliced
- 4 tablespoons chunky peanut butter
- 3 tablespoons hot water
- 2 and 1/2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon grated ginger
- 1 lb bok choy, chopped
- Peanuts, toasted (I just place them on foil and put them in the toaster), chopped
- Lime juice
Directions (makes 3-4 servings)
- Boil water and cook rice noodles according to package directions. If there are no directions (like mine), check them after 4 minutes. Be sure not to overcook, because they will be going back in a hot pan later. Drain and set noodles aside.
- Whisk together peanut butter, hot water, soy sauce, brown sugar, honey, and grated ginger. Resist the urge to put this in the microwave!
- Heat oil in wok over medium heat until shimmering, then add the garlic and the chilies. Cook for one minute. Don’t burn the garlic!
- Add the chopped bok choy. Cook for about a minute until just softened.
- Turn up the heat to medium-high and stir in the soy sauce mixture.
- Add the rice noodles and mix together until heated thoroughly.
- Top with chopped, toasted peanuts and a splash of lime juice. Serve immediately.
I had to take these pictures on my balcony. You know, natural light and all.
The original recipe described this as a play on the flavors satay. And of course I’m in love with anything street food or Asian-related. The key with this dish is really not to overcook the noodles or the bok choy, otherwise you could end up with a peanut-y pile of mush. I’d recommend not taking tons of pictures of your food or leaving it in the wok photographing it too long after it’s already done.
