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.
Spring Rolls awhile back and decided that Bean Thread noodles were now a pantry necessity.
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.
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.
Bok Choy and Bean Thread Noodles
- 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
- 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.