BABY BOK CHOY WITH PEANUT BUTTER NOODLES
Make and share this Baby Bok Choy With Peanut Butter Noodles recipe from Food.com.
Provided by Debtex
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare peanut sauce by whisking the first 7 ingredients together (or putting in a jar and shaking).
- Put the pasta on to boil.
- While pasta is cooking, chop your veggies. I prefer them kind of matchstick or julienned.
- Heat the oil in a large skillet.
- Saute onion and garlic. Be careful not to burn them!
- Add bok choy and carrots to the pan and sauté just until the greens wilt.
- Drain the pasta and add it to the pan. Toss with the veggies.
- Pour the peanut sauce over everything and carefully toss.
- Eat hot or at room temperature.
- If you want to get fancy, garnish with chopped peanuts, cilantro, or sesame seeds.
PEANUT NOODLES WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
- Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
- Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.
Nutrition Facts : Calories 570, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 807 milligrams, Carbohydrate 55 grams, Fiber 6 grams, Protein 40 grams, Sugar 6 grams
DAN DAN NOODLES
Dan Dan noodles have it all! A pile of bouncy, chewy noodles and a meaty, peanutty sauce with flavor for days. My version includes some greenery with baby bok choy, and it's based on a recipe my mom used to make. It's a Chinese Sichuan dish, and it's heavy on the chile oil.
Provided by Molly Yeh
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
- Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
- To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
- In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside.
- Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.
SPICY GINGER PORK NOODLES WITH BOK CHOY
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
- Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
- Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
- Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
- Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
- Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTéED BABY BOK CHOY
A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.
Provided by Sam Sifton
Categories easy, quick, weekday, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
- Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
- Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
- Remove to a warmed platter and drizzle with sesame oil.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams
SESAME SOBA NOODLES WITH CUCUMBER, BOK CHOY, AND MIXED GREENS
Provided by Sara Foster
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
- Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.
- Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve.
SIMPLE ROASTED BABY BOK CHOY
Cooking Baby Bok Choy couldn't get any easier than this. These little guys are simply seasoned with salt and pepper and then oven-roasted until lightly browned and leaves are crisp. Other seasonings could be used as well per your preference.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 26m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Onto a large baking sheet, spread halved heads of baby bok choy into a single layer.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 12 minutes. Using tongs, turn each bok choy to ensure both sides are nicely browned. Return to oven to roast for another 12 minutes.
- Serve immediately and enjoy.
Nutrition Facts : Calories 74.8, Fat 7, SaturatedFat 1, Sodium 364.6, Carbohydrate 2.6, Fiber 1.2, Sugar 1.3, Protein 1.7
HOT-AND-SOUR PEANUTTY NOODLES WITH BOK CHOY
Provided by Kerri Conan
Categories Ginger Leafy Green Nut Pasta Vegetarian Dinner Peanut Healthy Vegan Bok Choy Noodle Soy Sauce Self Pescatarian Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.
BABY BOK CHOY WITH THAI PEANUT SAUCE
Yummy, crunchy, and spicy.
Provided by cormgtr
Yield 4
Number Of Ingredients 12
Steps:
- Whisk peanut butter, soy sauce, water, Sriracha, lime juice, ginger, and garlic together for sauce and set aside so flavors can mix.
- Heat oil in a large, nonstick saute pan over medium-high heat. Sear the bok choy, cut-sides down, until they are starting to brown, 3 to 4 minutes. Flip them over and continue to cook until browned, 2 to 3 minutes more. Season with salt and pepper.
- Place bok choy on a plate. Drizzle with the sauce and sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 16.1 g, Fat 12.9 g, Fiber 6.2 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 737.5 mg, Sugar 6.6 g
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