Allergen Information: Contains Soy
Two years ago, let me tell you what I didn’t eat. Any kind of peppers. Anything spicy. And I’m guessing Bok Choy since I had no idea what it was! The first time I actually ate Bok Choy was about 6 months ago when I decided to buy some locally–just to see what I could do with it. After reading about it, I knew it would be the main feature in a Asian dish. Gone are the days of my “orange chicken and lo-mein” from the mall (seriously, my absolute favorite meal for about 20 years of my life). While this dish isn’t sweet, it certainly hits the spot for my Asian cravings. It has a kick, a bite, and a punch. But hey, I like to be feisty! Don’t like spice? No worries, just omit the red pepper flakes, and that should do the trick!
This recipe is gluten-free as written. There’s not much difference in taste (to me, at least) in the rice spaghetti noodles we eat. You can find them at your local health food store, organic section of your favorite grocery store (maybe) or on Amazon! If gluten isn’t a concern for you, feel free to use whole-wheat spaghetti noodles instead or your favorite Asian style noodles. I bet Buckwheat soba (still gluten-free) noodles would rock in this dish as well.
This recipe was pretty difficult to capture–I loved experimenting and putting a little of this and a little of that in the pan. I honestly kept forgetting to stop and write my steps down! Point here? Experiment. Adjust tastes. Make the taste your own. Have fun!
- 8 oz rice spaghetti noodles
- 1 head Bok Choy, ends trimmed
- 2 T sesame oil
- 2 garlic cloves, peeled and chopped
- ½ t fresh ginger, peeled and chopped
- ½ red bell pepper, sliced (see note)
- 3 green onions, finely chopped
- 2 t garlic chili sauce (or Asian sauce of choice)
- ⅛ t red pepper flakes
- ¼ cup Tamari (gluten-free soy sauce)
- Start preparing your noodles and cook according to package directions
- While the water is preparing to boil, heat stir fry pan on medium heat
- Chop bok choy, separating the white and green parts
- Put sesame oil in pan until heated. Add ginger and garlic, sauteeing for 1 minute.
- Add the white ends of the bok choy and red pepper in stir fry pan and sautee until soft (about 4-5 minutes)
- Stir in the green onions, green parts of Bok Choy, red pepper flakes, and chili sauce
- Stir until combined and leaves are wilted
- Add soy sauce and stir
- Fold in the cooked and drained noodles until coated well
- Serve immediately!
2. Please buy either organic soy sauce or organic Tamari (gluten-free soy sauce) because soy is one of the top genetically modified ingredients.
*Please buy organic when possible.