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Noodles, Bok Choy & Mushrooms

Classic noodle stir fry for the mushroom lover.



Ingredients (serves 2)

Rice Noodles - 8oz

Bok Choy (2 large bok choy chopped into 2 inch pieces) or 6 baby bok choy stems.

Mushrooms (Shiitake, Oyster) - 16 oz

Scallions/Green Onions

Ginger (1 oz chopped)

Garlic (1 clove minced)

Sesame Oil (2 tsp)

Soy Sauce (gluten free brand if desired)

optional: Black sesame seeds (or sesame based spice mix)



Steps (Serves 2)

For the home cook, adding and removing ingredients from the heat during this process will avoid burning and overcooking

  • Prepare the Rice Noodles per package directions, add a touch of sesame oil and stir to avoid sticking once removed and set aside.

  • In a wok, or larger skillet with non stick properties, add a teaspoon of sesame oil, then add chopped mushrooms, scallions. Add 1 tsp of soy sauce while continuing to stir. Once cooked through (5 mins), remove and set aside.

  • Add another teaspoon of sesame oil, then add chopped ginger, garlic, and bok choy.

  • Once the bok choy is cooked through (5 mins), add Veggie mixture to the noodles, in a bowl, and stir. Toss with more sesame oil, and soy sauce as desired.


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