Speaking of cleaning out the fridge, I got this bok choy last week, and the outer leaves were all yucky, so in the photos, it looks like there's not a lot of cabbage (because I had to toss a lot, but your recipe should have more greens. Q said he thinks it would have been yummy with some yellow peppers too. I love the sauce best of all because sweet + salty is the perfect combination for the tastebuds.
*I also made this recipe gluten free by using rice noodles and tamari (instead of soy sauce). But you can also use whatever noodles you have on hand (we had it with whole wheat angel hair, and it was great. We tried it with brown rice noodles and it was gross) and of course, soy sauce if you don't have a gluten allergy.
Sweet and Salty Noodles with Baby Bok Choy
Serves 2...double for a family of 4
8 oz. rice noodles
4 heaping Tablespoons Earth Balance (or margarine)
5 cloves garlic (or 2 teaspoons crushed garlic from a jar)
2 scallions, finely chopped
4 Tablespoons Tamari (or soy sauce)
2 Tablespoons agave syrup + 1 Tablespoon black strap molasses (or 2-3 Tablespoons brown sugar)
4-5 heads baby bok choy leaves (trim off stems)
scallions to garnish
1. Boil water and cook noodles as directed on package. Drain well.
2. While noodles are cooking, melt margarine in pan.
3. Once margarine is melted, sautee garlic, scallions for 3-4 minutes.
4. Add bok choy (as well as any other veggies!) and cook for 2-3 more minutes, until bok choy is wilted and veggies are tender.
5. Add sweetener and soy sauce and mix well, cooking for another minute.
6. Increase heat slightly, add noodles, and toss to coat.
7. Garnish with additional scallions if desired. (I would have, but I finished up my scallions in the sauce! Sadface.)
|in my new (thrifted) pasta dish|
|up close and personal with this sweet and salty goodness|
We wish everybody a happy 4th of July, and hope it was relaxing, delicious, and maybe even meatless!