Bok Choy and Sugar Snap Pea Rice Noodles

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One of my favorite simple meals – easy to prepare and packed full of flavor and texture from an abundance of bok choy and sugar snap pea pieces!

I love a good go-to noodle dish! These dishes especially come in handy when you’re meal prepping or frantically searching for something quick, easy and satisfying at a meal time. This dish is simple and easy to prepare, really focusing on the flavors of Taproot Farm’s organic bok choy and sugar snap peas. I don’t cook these veggies for very long, so some of the “crunch” is preserved in the final product which adds a lot of fun textures to the dish. Pair these rice noodles and veggies with a favorite sauce, some fresh herbs, and extra crunchy toppings, and you have a unique and flavorful meal ready to enjoy!

Makes One Serving (*Can Easily be Multiplied)

Recipe by © Alysha Melnyk 2019

The Kitchenologist©

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Kitchen Tools:

Knife

Mixing Bowl

Sauté Pan

Measuring Cups

Measuring Spoons

CSA Week 2

Ingredients:

1 ~Three Ounce Serving of Stir Fry Rice Noodles

1/2 Cup Snow Peas, Chopped

1/2 Cup Bok Choy, Chopped (Leaves & Stem)

Water or Stock of Choice (*For Steaming Vegetables)

Salt

Pepper

Fresh Herbs (I used parsley)

Sauce of Choice (I used 1 teaspoon of Mother in Law’s Fermented Gochujang Sesame Chili Sauce I found in Whole Foods Market; click on this link for a recipe to make a version at home from Minimalist Baker).

Nuts or Seeds (I used cashew pieces)

Extras: Toss some extra vegetables in the mix if you have them/want to use them – other leafy greens would cook up quickly with the snap peas and bok choy; additionally, turnips and radishes would be a fun and crunchy addition to the nuts.

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Instructions:

  1. Bring water to a boil and cook your rice noodles according to package instructions.
  2. While the water is coming to a boil, chop up your sugar snap peas and bok choy. Fill the base of your sauté pan with ~1/4 inch of either salted water or broth of choice (I prefer chicken broth) and place chopped vegetables on top.
  3. While your noodles are cooking (mine took around 4-5 minutes), steam your sugar snap peas and bok choy on medium heat, tossing occasionally. The vegetables should turn vibrant green in color – you’ll know based off of that color change that they are slightly softened/cooked but still retain some crunch. This cooking time lasts about as long as it takes to cook your rice noodles.
  4. Drain your rice noodles and mix in your sauce of choice if using (I used 1 teaspoon of Gochujang Sesame Chili Sauce, but you can use more/less/something different depending on your preferences).
  5. Next, strain your veggies from any remaining broth/water mix and mix those into your noodles and sauce.
  6. Top with fresh herbs (I used parsley), crunchy nuts/seeds (I used cashews) and black pepper if desired.
  7. Enjoy! 🙂

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