Baby Bok Choy With Peanut Butter Noodles Recipes

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BABY BOK CHOY WITH THAI PEANUT SAUCE



Baby Bok Choy with Thai Peanut Sauce image

Yummy, crunchy, and spicy.

Provided by cormgtr

Yield 4

Number Of Ingredients 12

2 tablespoons creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
1 tablespoon Sriracha sauce
1 medium lime, juiced
1 (1 inch) piece fresh ginger root, minced
1 clove garlic, minced
1 tablespoon olive oil
2 medium heads baby bok choy, halved lengthwise, or more to taste
salt and freshly ground black pepper to taste
¼ cup chopped peanuts
¼ cup chopped fresh cilantro

Steps:

  • Whisk peanut butter, soy sauce, water, Sriracha, lime juice, ginger, and garlic together for sauce and set aside so flavors can mix.
  • Heat oil in a large, nonstick saute pan over medium-high heat. Sear the bok choy, cut-sides down, until they are starting to brown, 3 to 4 minutes. Flip them over and continue to cook until browned, 2 to 3 minutes more. Season with salt and pepper.
  • Place bok choy on a plate. Drizzle with the sauce and sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 16.1 g, Fat 12.9 g, Fiber 6.2 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 737.5 mg, Sugar 6.6 g

BABY BOK CHOY WITH PEANUT BUTTER NOODLES



Baby Bok Choy With Peanut Butter Noodles image

Make and share this Baby Bok Choy With Peanut Butter Noodles recipe from Food.com.

Provided by Debtex

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb whole wheat spaghetti
1 tablespoon canola oil or 1 tablespoon peanut oil
3 -4 garlic cloves
1 medium onion
1 carrot
2 heads baby bok choy
1/3 cup creamy peanut butter
1/3 cup hot water
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey or 2 tablespoons agave nectar, for vegan friends
1 tablespoon lime juice or 1 tablespoon lemon juice
1 tablespoon sriracha sauce or 1 teaspoon crushed red pepper flakes

Steps:

  • Prepare peanut sauce by whisking the first 7 ingredients together (or putting in a jar and shaking).
  • Put the pasta on to boil.
  • While pasta is cooking, chop your veggies. I prefer them kind of matchstick or julienned.
  • Heat the oil in a large skillet.
  • Saute onion and garlic. Be careful not to burn them!
  • Add bok choy and carrots to the pan and sauté just until the greens wilt.
  • Drain the pasta and add it to the pan. Toss with the veggies.
  • Pour the peanut sauce over everything and carefully toss.
  • Eat hot or at room temperature.
  • If you want to get fancy, garnish with chopped peanuts, cilantro, or sesame seeds.

DAN DAN NOODLES



Dan Dan Noodles image

Dan Dan noodles have it all! A pile of bouncy, chewy noodles and a meaty, peanutty sauce with flavor for days. My version includes some greenery with baby bok choy, and it's based on a recipe my mom used to make. It's a Chinese Sichuan dish, and it's heavy on the chile oil.

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 23

1 tablespoon neutral oil
1 pound ground pork
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 cloves garlic, sliced thinly
1 tablespoon fresh ginger, finely chopped
2 tablespoons Shaoxing cooking wine (or substitute sherry cooking wine)
2 tablespoons soy sauce
8 ounces baby bok choy, rinsed, ends trimmed, and halved
1 pound fresh ramen-style egg noodles
Peanut Sauce, recipe follows
Chile Oil, recipe follows
Chopped roasted, unsalted peanuts, for serving
1/4 cup (56 grams) chile oil, store-bought or recipe below
1/4 cup (70 grams) creamy, unsweetened peanut butter
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
Freshly ground black pepper
1 cup (226 grams) neutral oil
2 tablespoons Sichuan peppercorns, crushed
1/4 cup (32 grams) coarse red chile pepper powder
2 teaspoons kosher salt

Steps:

  • Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
  • Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
  • To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
  • In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside.
  • Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.

SAUTéED BABY BOK CHOY



Sautéed Baby Bok Choy image

A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.

Provided by Sam Sifton

Categories     easy, quick, weekday, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 8

2 tablespoons neutral cooking oil, like canola
2 garlic cloves, peeled and minced
1 ½-inch piece ginger root, peeled and minced
¼ teaspoon red-pepper flakes, or to taste
4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
1 tablespoon soy sauce
1 tablespoon chicken stock or water
Toasted sesame oil for drizzling

Steps:

  • In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
  • Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
  • Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
  • Remove to a warmed platter and drizzle with sesame oil.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams

HOT-AND-SOUR PEANUTTY NOODLES WITH BOK CHOY



Hot-and-Sour Peanutty Noodles with Bok Choy image

Provided by Kerri Conan

Categories     Ginger     Leafy Green     Nut     Pasta     Vegetarian     Dinner     Peanut     Healthy     Vegan     Bok Choy     Noodle     Soy Sauce     Self     Pescatarian     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

8 ounces whole-wheat spaghetti
2 1/4 teaspoons kosher salt, divided
1 tablespoon canola or sunflower oil
1 large shallot, sliced
1 piece (about 1 inch) ginger, peeled and finely chopped
1 pound baby bok choy, leaves and stems separated, roughly chopped
1 red bell pepper, sliced
3/4 cup low-sodium vegetable stock or water
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1/2 cup chopped unsalted roasted peanuts
1/4 teaspoon red pepper flakes (or more to taste)

Steps:

  • Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.

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