Pair thin noodles with tender-crisp Bok Choy and onions – tasty and quick – a perfect one-dish meal for a weeknight. Not enough protein? Oh, I boost that by adding some roasted cashews or crushed peanuts at the end. Super-easy, since I usually have both well-stocked in my pantry, ready to use. So, whenever I need to bump up the protein content of any dish, I don’t even have to think too hard!
Of course, you can add some other “protein” if you wish, but I mean, why bother? The point of this recipe is to keep it simple, right? Adding something else, like some type of meat or tofu would likely be more work, and obviously take more time too!
That said, you could easily replace the cashews or peanuts with some other nuts/seeds … walnuts, sunflower seeds, melon seeds…. Entirely up to you!
Bok Choy – Nutrient-packed Superfood
Tiny (Baby) Bok Choy the smallest ones you can find, are perfect for this recipe. The crisp white bottoms as well the dark green tops are tender, with just a hint of mustard-like flavor in the green tops. Sometimes, I even toss the green tops into salads – they pair really well with other salad greens, adding a delightful peppery bite.
A member of the cabbage family, Bok Choy is rich in a host of micro-nutrients essential for our well-being. Calcium, magnesium, phosphorus, iron…..and Vitamins B6, C and K, to name just a few. Is it any wonder, then, that Bok Choy classifies as a “Superfood”?
Thin Noodles – Asian style
I love thin Asian-style noodles – loved them ever since I first had “Hakka Noodles” in Chinese restaurants in India. Unlike their thicker cousins, including most varieties of Italian pasta, these super thin noodles don’t sit heavy in the stomach. Plus, they cook in about 2 minutes flat! In fact, you have watch them like a hawk while cooking them, or you will quickly end up with a sorry-looking, over-cooked mush.
For this recipe, I actually under-cook them slightly (al dente), then immediately drain them in a colander and rinse with cool water to stop further cooking. This way, the noodle texture is perfect when I heat the Noodle and Bok Choy Greens mixture just before serving.
Onions, Garlic and Paprika – flavor-packed nutrition
The delightful crunch of barely cooked, perfectly seasoned onions, the inimitable flavor from just a couple of garlic cloves, and its brilliant paprika-induced red color, make this stir-fried dish pretty special.
Much-loved across the globe, these popular flavoring vegetables are also packed with many health-promoting substances. Both belong to the genus Allium and have many commonalities. Antimicrobial and antifungal, they both boost your ability to fight common infections. A great example to illustrate the idea of ‘Food is Medicine’!
Onions are especially rich in the cancer-fighting flavonol Quercetin. Quercetin, along with various sulfur containing substances found in both onions and garlic, also promotes insulin production, thus making them suitable for diabetics. The various sulfur containing compounds (such as allicin) also reduce cholesterol and blood pressure and are suspected to decrease the risk of Alzheimer’s Disease and other brain degenerative diseases.
And the Paprika? It’s not just pretty to behold, it actually nourishes your eyes. With a tiny spoonful packing nearly 1200 IU of Vitamin A (produced in the body from carotenoid precursors), just a little goes a long way.
Raw Onions and Garlic – most benefits
It is best to consume onions and garlic raw, i.e., uncooked. Why? Several of the sulfur-containing substances as well as various vitamins are lost during cooking – some simply evaporate away, while others decompose, breaking down into substances that do not provide the same benefits.
In this recipe, the onions and garlic are cooked very briefly, so I expect most of the nutrients are actually very well preserved.
Cutting onions make you cry – why?
Sure, cutting onions make you cry. Why? Because of a substance called Propanethial S-oxide, also called a lachrymatory factor (a substance that makes you cry). The onion plant is simply protecting itself from being attacked!
However, don’t let a few tears stop you….
The seasonings – just mix together and use!
How to make the seasoning mixture for this Bok Choy Noodles dish? The ingredients are pretty standard kitchen staples, at least for me: Thai Chilli paste, soy sauce, vinegar, sesame oil, ginger, sugar, salt…. that’s about it. I just mix the ingredients as listed in the recipe and use – as simple as that. No cutting, chopping, roasting, frying, blending….!
As for the chilli paste, I do have a personal favorite – its called Sambal Oelek (and NO, I’m not being paid to endorse this product!). I have been using this for years in all kinds of ways and just love it.
I do sometimes make it fresh when I can find fresh red chillies, but I’m always perfectly happy to use this store-bought variety. If this particular band is not available where you live, feel free to use another brand, or maybe make your own. See Recipe Notes for directions for making the small amount. needed in this this recipe.
Special Diets
This thin noodles with Bok Choy recipe is vegetarian (and vegan too). However, it has wheat-based noodles, and I use nuts as a protein-rich topping, so it is not gluten-free or nut-free. Also, because of the soy sauce, it is not soy-free either. But no worries.. there are always options.
You can try making this recipe with rice-based noodles, if you wish to make it gluten-free. If you want it gluten-free, do make sure that the soy sauce you use is gluten-free as well. You can also replace the peanuts or cashews with pumpkin or sunflower seeds to make it nut-free. To make it soy-free, you can use Soy-free Coconut Aminos you may have to add a bit of salt – just taste test and adjust to your preference.
Noodles and Pasta dishes on this blog
If you like Asian-style noodles, perhaps you would like to try another noodle recipe I have posted:
I have also posted a couple of Italian-style noodles/pasta dishes that you might want to check out:
Flavorful and Colorful Spinach Pasta
Colorful Pasta with Spinach and Edamame
These dishes too, are delicious, pretty easy to make and nutritionally rock solid.
Noodle/pasta based dishes do tend to be somewhat carb-heavy, but oh, they’re so very satisfying! So… maybe a little portion control if you’re trying to cut back on carbs – you don’t have to give it up completely, you know!
So, here’s a good plan you can try…. Cut up some cucumbers and tomatoes, maybe a little Jicama, sprinkle a little salt and pepper, and put that on your plate too. Then just push everything else aside… no phone, no TV, nothing…. no distractions. Take small bites, and focus… savor each morsel. Trust me, even that somewhat smaller portion you put on your plate will make you feel well-sated and maybe even put a silly smile on your face!
Do make the Noodles with Bok Choy recipe I’ve shared here to enjoy with friends and family. Please also leave a review and star rating. Much appreciated.
Enjoy!
Noodles with Bok Choy – Make a Quick Meal
Equipment
- Microwave oven (for final heating, just before serving); if not available, use a wok on the stove-top, or a steamer assembly.
Ingredients
- 4 oz Thin Asian noodles – about 3-4 small bundles (2-3 larger bundles) Chinese Vegetarian noodles; Canton style noodles; Hakka Noodles – available in Indian grocery stores in the US; do not use thick noodles or Pasta to make this dish
- 10-12 pieces Small Bok Choy / Baby Bok Choy; about 4-5 inches long dark green leafy tops, crisp white bottoms; if not available, use another variety – with pale green bottoms, slightly darker leafy tops; readily available in Asian grocery stores in the US; also called Pak Choi / Pok Choi
- 2 cups Onions – sliced lengthwise, not too thin about 1/8 inch (2-3 mm) thickness
- 1-2 cloves Garlic – about 1 tsp – slivered
- 2 tsp Sesame oil I prefer cold-pressed oil, not one made from toasted sesame seeds; if sesame oil is not available, use another mild-flavored oil; peanut oil works well; I do not recommend olive oil for this recipe
- 1 tsp Sugar
- 2 tsp Soy sauce low sodium preferred
- 1 tsp Fresh chilli paste – Sambal Oelek I like "Sambal Oelek", widely available in the US; if not available, use your preferred red chilli paste; see Recipe Notes if you want to make a small batch of fresh chilli paste
- 1 tsp Paprika if not available, use 1/2 tsp of any mild, bright red chilli powder – Byadgi chilli powder works well.
Seasoning Sauce for Noodles
- 2 tsp Sesame Oil
- 2 tsp Soy sauce regular or low-sodium
- 1 tsp Fresh chilli paste – Sambal Oelek
- 2 tsp Rice Vinegar
- 1/2 tsp Ginger powder
- 1 tsp Sugar
"Protein" Topping
- 1/4 cup Roasted cashews or crushed roasted peanuts
Instructions
- Prepare the seasoning sauce for the noodles: place soy sauce, chilli paste, rice vinegar and sugar ( ingredients for the sauce) in a small bowl; stir to mix.
- Add sesame oil and ginger powder, stir and set aside.
- Set about 6 cups of water to boil in a medium large pot – for cooking noodles. Keep it on medium heat, while you prep the vegetables.
- Thoroughly wash each piece of Baby Bok Choy and drain in a colander. Cut each piece about 2 inches from the bottom, separating the white bottoms from the dark green leafy tops. Check the inside parts of the white bottoms – sometimes there is dirt hiding there, which needs to be washed off.
- Cut each piece about 2 inches from the bottom, separating the white bottoms from the dark green leafy tops. Check the inside parts of the white bottoms – sometimes there is dirt hiding there, which needs to be washed off.
- Chop the leafy greens: collect the greens in a bunch and first cut into about 1/4 inch wide ribbons, then turn the cutting board 90 degrees. Cut the ribbons across, into about 1/4 inch square pieces.
- Trim a thin slice from the bottom edges of the white Bok Choy bottoms (hearts), then quarter each piece, lengthwise, into 4 wedges.
- Slice the onion lengthwise (root-to-shoot), not too thin – about 1/8 inch thickness.Slice garlic clove in half lengthwise, then slice each half into long slivers.
- By this time, the water should be boiling. Turn heat down to low, and set a timer for 2 minutes. Add the tightly coiled noodle bundles.
- After about 30 seconds, start teasing the softened strands apart with two forks, taking care not to break them. Push the tines of the forks into different parts of each bundle and gently pull apart. Repeat with the remaining bundles. If the timer goes off while you're doing this, turn the heat off and continue. The noodles are cooked al dente in about 2 min. Do NOT overcook noodles.
- Drain the noodles in a colander and rinse under running water- the cool water stops the noodles from continuing to cook further. Let them drain thoroughly – about 5 min
- Transfer drained noodles to a shallow, microwave-safe serving dish- preferably glass/ceramic. Stir the seasoning sauce prepared earlier and drizzle over the noodles. Use tongs or your hands to gently and evenly distribute the sauce.
- Add the chopped Bok Choy greens, and mix with your hands to distribute evenly. Cover and set aside while you stir fry the onions and Bok Choy bottoms. If you plan to serve immediately, set the platter inside the microwave, so you can heat it quickly, once the onion-Bok Choy stir-fry is ready.
- Heat sesame oil in a 10 inch frying pan, and saute the garlic on medium heat for 30 seconds.
- Increase the heat to high, add onions and quartered Bok Choy wedges, and stir fry for 1 min.
- Add Chilli paste, soy sauce and sugar and continue to stir fry for 1 min.
- Sprinkle Paprika and stir to mix. Turn heat off.
- Start heating the noodles – about 2-3 min on hi should get them steaming hot.
- While noodles are being heated, transfer the stir-fry to a serving bowl. Cover loosely to keep warm.Optional:Add 1/4 cup water to the pan and scrape gently to collect the residual seasonings from the bottom and sides of the pan. Transfer this liquid to a small bowl. Stir in 1 tsp soy sauce and serve on the side as a sauce – to spoon over the noodles, if desired
- Serve immediately, topping with crushed peanuts or roasted cashews on individual servings. Put out extra soy sauce and chilli paste on the side.
- Enjoy!
Notes
If Baby Bok Choy is not available:
Use any the following, instead of the green tops of Bok Choy- Other mild and soft leafy greens, such as
- Baby Spinach
- Swiss chard – remove thick leaf stalks and veins (save for another use, such as salad or pickle)
- Baby Swiss Chard
- mixture of baby spinach and watercress greens – watercress greens have a slight mustard flavor, similar to Bok Choy greens
- Bottom 2 1/2-3 inch portion of Napa cabbage (Chinese cabbage)
- the thick leaf stalks have a similar succulent and crunchy texture. Cut into wedges
- Save the crinkly leaves for another use – (use like regular cabbage)
- Bottom 2 1/2-3 inch portion of Romaine lettuce
- the thick leaf stalks have a similar succulent and crunchy texture. Cut into wedges
- Save the top crinkly leaves for using in salads
To make fresh chilli paste:
If you wish to make a small amount of fresh chilli paste, follow the directions below. Store leftover paste in covered glass bowl, use within 3-4 days. Method 1: From fresh Red Fresno peppers or Red Jalapeno peppers- Finely chop/mince 2-3 fresh red chilli peppers- yields about 3 tbsp
- use a small spice grinder or chopper
- afterwards, wash hands thoroughly
- Add 1/8 tsp salt; stir, cover and microwave for 1 min.
- Add 1/8 tsp citric acid, 1 tsp water, cover and microwave 1 min, till liquid dries up.
- Mash slightly with the back of a sturdy spoon to blend ingredients to a chunky-smooth texture.
- Cool to room temperature, then add 1 tbsp rice vinegar, or a bit more, to get a moist paste consistency
- Set aside and use after 10-15 min.
- Finely chop/mince about 1/4 medium-sized bell pepper- yields about 3 tbsp
- use a small spice grinder or chopper
- Add 1/8 tsp salt; stir, cover and microwave for 1 min
- Add 1/2 tsp red chilli powder (cayenne), 1/8 tsp citric acid, 2 tsp water; stir, cover and microwave 30 seconds, till liquid dries up.
- Mash slightly with the back of a sturdy spoon
- Cool and add 1 tbsp rice vinegar;
- Set aside and use after 10-15 min.
Storing Leftovers
Refrigerate leftover noodles and stir-fried Bok Choy-onion mixture separately, in glass/ceramic containers with well fitting lids. I do not recommend freezing the leftovers: their texture after thawing is not very appealing.- Consume refrigerated leftovers within 2-3 days
- Microwave noodles and stir-fried mixture separately on medium power (40-50% power) until steaming hot. Serve immediately.
Looks delicious! I will have to try
Thank you, Nikhil. Hope you like it.
Seems simple n quick to make n looks yummy too
Very simple and tasty. Hope you make it soon.
My very picky partner loved it. Followed your instructions and ingredients. Only variations was addition of sesame seeds, and we used vermicelli rice noodles (all we had) this will be in our regular rotation, thank you!!
I’m so glad you enjoyed it, Abby! I love Vermicell rice noodles too – maybe I will try it myself next time I make it! Thanks for sharing your ideas. Hope you try a few other recipes I’ve posted too.
Looks easy to make. Going to try this. Is the cal count per serving?
Great! It really is very easy and fast.
The nutrition info provided is per serving of the full meal: that includes the noodles + bok choy + cashews.
If you want to cut the carbs a bit, maybe you can take a slightly smaller serving of the noodles. However, overall, it is still less than 500 Kcal for the meal, which is pretty reasonable.
Thank you! Tried it out. Came out tasty but very spicy for our standard should have added less chili paste. Will do next time😀
I’m so glad you liked it! Spice levels can b adjusted. I actually don’t eat very spicy food, so it might have been your chilli paste. I like using Sambal Oelek, which is spicy but in the amounts I have listed, it should only be medium spicy. If you used a different chilli paste, it might have been hotter. Next time! 🙂