Saturday, September 14, 2013

Bok Choy and Bean Thread Noodles

I bought some baby Bok Choy last week when I went to the 'big' city.  I visited my favorite little oriental store and as I think I've told you before, this is where I pick up my fun veggies and spices and other necessities.
So last night I wanted something good for dinner.   I've not been cooking a lot lately, my partner has been under the weather so I've been 'gasp' zapping some Lean Cuisines for dinner.  Which are pretty good, but I wanted something better, something that was good to eat and quick last night.
Bok Choy and Bean Thread Noodles
 Bean Thread noodles are a great thing to keep in the cupboard.   You can do so many things with them.  I bought some for my Spring Rolls awhile back and decided that Bean Thread noodles were now a pantry necessity.  
Bok Choy and Bean Thread Noodles

I decided at this point that it was ready to eat.   But when I tasted it, it was lacking something.  So I got out my Sriracha Sauce and added a good tablespoon or maybe it was just a long squirt of sauce to the bowl.   And that was the ticket.   It was so good.
Bok Choy and Bean Thread Noodles

It was then I got the idea, DANG!!!!  I should post this, it was a tasty dish, vegetarian and gluten free.   Well, mostly vegetarian, but you could omit the chicken stock if you like and use a good vegetable stock.   And if you need meat with it, I don't know why you couldn't add some thinly sliced chicken to it as well.

Maybe I'll try that tonight.   I still have some noodles left.     And there are still a couple of carrots in the bin that would probably taste really good with this as well, especially if I cut them into coins.    

yield: 1 servingprint recipe

Bok Choy and Bean Thread Noodles

prep time: cook time: total time:
This quick and easy meal is gluten free and delicious. You can make it totally vegetarian by using vegetable stock instead of chicken stock. You can also add some chicken or pork or beef if you want more protein.

INGREDIENTS:

  • 3 Baby Bok Choy cut into quarters or eights.
  • 4 oz. Mushrooms, sliced
  • 1/2 onion, sliced thin
  • 1/3 package Bean Thread Noodles, prepared according to package directions
  • 1/3 cup chicken stock
  • 2 tablespoons Soy Sauce (you can also use the gluten free one here)
  • 1 tablespoon Sesame Seed Oil
  • 1 tablespoon Sriracha Sauce or Sambal Oelek

INSTRUCTIONS:

  1. Saute the mushrooms and onions until the onions are translucent, add in the sliced up Bok Choy along with the chicken stock and a couple of tablespoons soy sauce. Put the lid and and let it cook for a few minutes while you prepare the Bean Thread noodles by pouring boiling water over them and letting them sit for a few minutes. Drain the noodles and add them to the Bok Choy mixture, and then add a little more soy sauce, a tablespoon or so of Sesame Oil and stir that in.
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Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

2 comments:

  1. It was very good. This is not the last time I make this. I love me some Bok Choy anyway.

    ReplyDelete

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