Baby Bok Choy & Rice Noodle Bowls (with Teriyaki Steak Tips)

 

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After coming back from a 2 1/2 week trip to Thailand and Myanmar, Andrew and I have found ourselves being much more adventurous in terms of flavors and ingredients that we cook with. Since eating so much good food across the globe, I realized that despite some differences, we all essentially like and eat similarly.

I found this baby bok choy at Wegmans and even though I’d never cooked with it before, I was inspired to make a dish with this cute lil veggie at its core. This rice noodle dish is amazingly simple to make, and the sauce is really what ties the whole thing together. Add in whatever protein and veggies you like, you really can’t go wrong!

Baby Bok Choy & Rice Noodle Bowls (with Teriyaki Steak Tips)

Soak rice noodles according to the package directions. Mine soaked in hot water for about 10 minutes. Drain and set aside.

Baby Bok Choy & Rice Noodle Bowls (with Teriyaki Steak Tips)

While the noodles are soaking, whisk theย soy sauce, vinegar, sugar, sesame oil, and red pepper flakes.

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In a heavy-bottom skillet, over medium heat, add oil and bell peppers and cook for 4-5 minutes until slightly softened.

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Then add the baby bok choy, garlic, and ginger. Cover and cook, tossing occasionally, until bok choy stems are just starting to wilt, another 4 to 5 minutes.

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Add the noodles and sauce to the vegetables, and mix together. Stir occasionally, and cook for about 6-8 minutes.

Baby Bok Choy & Rice Noodle Bowls (with Teriyaki Steak Tips)

While the noodle and veggie mixture is cooking, prepare your protein however you’d like. I had teriyaki steak tips which Andrew cooked on the grill ๐Ÿ™‚

Do a taste-test of the noodles and make sure they’re seasoned and softened to your liking, and then remove from the heat.

In a bowl, add in the veggies and noodles, top with protein and sprinkle with sesame seeds. Add some sriracha if you’re feeling bold.

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Enjoy!


Inspired by: Martha Stewart

Makes: 4 servings

Prep: 10 minutes, Cook: 30 minutes, Total: 40 minutes

  • 1 package rice noodles, I used a 7oz bag of rice vermicelli
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoonย sriracha
  • 2 tablespoons oil
  • Sea salt and ground pepper
  • 6 oz baby bok choy, quartered and washed
  • 1 bell pepper, sliced (I used red and yellow)
  • 4 cloves garlic, minced
  • 2 inches fresh ginger, peeled and minced
  • Protein of choice (I found some great looking steak tips, so I marinated in this recipe, and they were delicious in this dish!)

Soak rice noodles according to the package directions. Mine soaked in hot water for about 10 minutes. Drain and set aside.

While the noodles are soaking, whisk theย soy sauce, vinegar, sugar, sesame oil, and red pepper flakes.

In a heavy-bottom skillet, over medium heat, add oil and bell peppers and cook for 4-5 minutes until slightly softened.

Then add the baby bok choy, garlic, and ginger. Cover and cook, tossing occasionally, until bok choy stems are just starting to wilt, another 4 to 5 minutes.

Add the noodles and sauce to the vegetables, and mix together. Stir occasionally, and cook for about 6-8 minutes.

 

While the noodle and veggie mixture is cooking, prepare your protein however you’d like. I had teriyaki steak tips which Andrew cooked on the grill ๐Ÿ™‚

Do a taste-test of the noodles and make sure they’re seasoned and softened to your liking, and then remove from the heat.

In a bowl, add in the veggies and noodles, top with protein and sprinkle with sesame seeds. Add some sriracha if you’re feeling bold.

Enjoy!


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