This versatile recipe can serve as the base for any number of variations. This version is made with pak choi (or bok choy), but you could easily substitute or add kale, spinach, carrots, and more. You could also add shrimp, chicken, tempeh, or tofu for added protein. This recipe is quick and easy, perfect for busy weeknights.
Ginger Rice Noodles with Pak Choi and Green Onions (serves 3-4)
Ingredients
2 heads pak choi (or other veggies/greens)
1-2 inch section of ginger root, chopped
salt
12-16 oz rice noodles
oil for sauteing–coconut, peanut, or safflower
1/8-1/4 cup tamari (varies depending on your taste)
1 1/2 tbs rice vinegar
1/2 cup thinly sliced green onions
3 garlic cloves, chopped
1 dried hot red pepper, finely chopped (optional)
1 tsp sesame oil
To prepare:
Chop white pak choi stems into 1 inch-pieces and separate from the green leaves. Chop green leaves into approx 1 inch segments.
Prepare rice noodles according to package directions, making sure to rinse noodles at least three times after cooking.
Heat coconut, peanut, or safflower oil in a large skillet or wok over medium high heat. Add garlic, ginger, and hot pepper. Cook for about one minute. Add pak choi stems and salt and saute for two minutes. Add green leaves, noodles, half of the green onions, tamari, a dash of salt, vinegar, and sesame oil, and toss to combine. Cook for 1-2 minutes more or until warm. Serve with green onions on top.
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