Most days for lunch, I keep things simple. It’s usually a burrito bowl or fast sandwich for me. But sometimes if I have a little time and feel inspired, I like to get fancy. I like rice noodles because they cook in just minutes and all it takes is the addition of a veggie and fast sauce to make a plate like this come together. It’s very satisfying. It feels a bit like self care to take a little extra time and create a meal like this when you are constantly catering to littles all day. I highly recommend doing it when you can spare some extra effort!
And if not, there’s always dinner.
These noodles pack a punch of flavor with the garlic and ginger from the bok choy and the sweet and spicy sauce. If you are feeling extra adventurous, the addition of baked tofu on top would be beautiful. II hope that you enjoy them. x
Recipe
You will need:
- 1 single-serve package of rice noodles
For bok choy:
- 6-8 stalks of bok choy (washed well)
- 3 cloves of garlic, minced or grated
- 1 tbsp sesame oil
- 4 tbsp soy sauce
- 3-4 dashes of dried ginger (fresh ginger grated would be better but I did not have on hand)
For sauce:
- 2 tbsp soy sauce
- 1 tbsp peanut butter
- Juice from 1/2 lime
- 1/2 tbsp maple syrup
- Sriracha according to preference (optional heat)
- Salt, as desired
To make:
- Prepare bok choy by first cleaning stalks well, slicing thin and adding to a pan over medium heat with garlic, sesame oil, soy sauce, and ginger. Give a quick toss and cover for about 3-5 minutes, or until tender. Continue to sauté until cooked down. Add a bit of water if it starts to dry out.
- Prepare rice noodles according to package.
- For sauce, add soy sauce, peanut butter, lime, maple syrup, salt, and sriracha to a bowl and whisk until smoth.
- Pull it all together by adding the rice noodles and sauce to your pan of bok choy. Toss well to coat and then serve!
