I have never cooked with bok choy and, to be honest, if I hadn’t kept seeing recipes for green smoothies in it, I may never have cooked with it.
As I said I got the baby bok choy to try it in a green smoothie, but today is Meatless Monday so I decided straight to Google to research what I should make with it.
I already had sesame oil, coconut oil, ginger, garlic and rice vinegar on hand so the idea to make a noodle bowl was a definite possibility. The recipe I found called for mushrooms which I didn’t have on hand. So I decided to improvise with the veggies and this the Baby Bok Choy Noodle Bowl recipe I came up with.
The recipe is pretty easy and quick to put together. Next time I make it I may add some heat to it — maybe a jalapeno pepper.
Baby Bok Choy Noodle Bowl
4-6 bunches of baby bok choy
2 carrots, chopped
2 stalks of celery, chopped
1/2 cup onion, chopped
2 sprigs green onion, chopped (optional)
1/4 cup coconut oil, divided
2 tbsp sesame oil, divided
4 cloves garlic, minced
thumb sized nub of ginger, grated
1 lemon + 2 limes
2 tbsp rice wine vinegar
1 package Gluten Free quinoa noodles
First, cook the noodles. Bring a large pot of water to boil with a bit of oil to keep noodles from sticking. You want to noodles to be al dente so keep a close watch and remove from heat. Drain and then rinse immediately. Toss with a tablespoon or so of sesame oil and set aside while you prepare the veggies.
Cut the bottoms off of the baby bok choy and put leaves in a bowl of cool water to let the dirt fall to the bottom. Bring a heavy pan (or wok, if you have one) to heat with 2-3 tbsps of coconut oil, 1 tbsp of sesame oil, and the garlic and ginger. Simmer to brown the garlic then add the damp bok choy leaves, carrots, onions and celery to braise in the oil for about 5 minutes.
Add the juice of one lemon and vinegar. Add the dried and cooled noodles back into pan and toss until coated and warmed. Assemble the bowl. Sprinkle with salt, pepper, a bit of lime juice, and the (optional) fresh green onion.