Garlicky Asparagus, Mushroom and Bok Choy Noodles

Garlicky Asparagus, Mushroom and Bok Choy Noodles

Whip this Bok Choy up the next time you're in the mood for a hearty noodle bowl. The garlic tones coupled with the spice and boldness of peppers is a heavenly match-up!

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Ingredients

  • Instructions
  • In a large bowl, add the rice noodles and cover with cool tap water. These can soak while the remaining ingredients are prepared.
  • 2 Tbs. Sesame Oil divided
  • Thai Basil if available
  • 2 Eggs + 1 Tbs. of Water whisked* (see note for vegan option)
  • 6 oz. (170g) Thin Rice Noodles
  • 8 oz (230g) Shiitake or Crimini Mushrooms de-stemmed, sliced thin and cut into bite size pieces
  • 1 lb (453g) Asparagus trimmed, cut into bite size pieces with tips preserved (about one bunch)
  • 2 Scallions sliced thin, green and white parts separated
  • For the Sauce:
  • 4 large Garlic Cloves microplained (about 1 Tbs.)
  • 12 oz. (340g) Bok Choy or Pac Choi (aka Chinese Cabbage) sliced thin, into bite size pieces, leaves and stems separated
  • 1 Tbs. Sriracha or to taste
  • 1 C. (220g) Vegetable Broth
  • Tops of Scallions
  • 3 Tbs. Tamari
  • For Garnish:
  • Sesame Seeds

Directions

Want to see the entire recipe? Click here Published June 19, 2017.

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