Bok Choy Chinese Noodle Bowls
Let me assure you, this quick Chinese recipe really is super-easy, and it needs only a few ingredients that are totally fine to keep in your refrigerator for a long time
Ingredients
- 1 1/2 pounds bok choy bottom 1 inches cut off and discarded
- 8 ounces whole wheat linguini or lo mien noodles
- 1 tablespoon salt
- 1 tablespoon oil
- 1/2 teaspoon Chinese Five-spice powder
- 1 tablespoon minced ginger
- 1 tablespoon Chili garlic paste
- 1 tablespoon Better than bouillon roasted garlic base mixed with 2 cups boiling water (use Better than bouillon chicken or other stock in a pinch)
- 1 cup carrots match sticks
- 1/2 cup sliced mushrooms or 1- 7 ounce can mushroom pieces coarsely chopped
- 16 ounce package of ready to eat baked tofu cut into 1-inch dice
- pepper and soy sauce to season
Instructions
- Fill a stockpot with 5 quarts of water and bring it to a boil.
- Slice the leaves off from the bok choy stalks. Stack the leaves and slice them into strips. Slice the stalks into pieces about 1/4 inch thick.
- Add linguini to the boiling water, along with the salt.
- When linguini is just about al dente, add the bok choy to the salted water, and let it cook along with the pasta, for another 2 to 3 minutes.
- Reserve about 1 cup of the cooking water, and drain the pasta and bok choy into a colander.
- In a saute pan, heat the oil, and add the Chinese Five-spice powder, ginger, and chili paste, and stir for about 30 seconds until fragrant.
- Add the garlic base and water mixture, and stir to combine everything.
- Let the mixture come to a boil, and then reduce the heat to medium low and simmer for about 5 minutes to thicken.
- Add the tofu and let it absorb the liquid for 2 minutes.
- Add the carrots, mushrooms, and linguini/bok choy mixture.
- Stir to combine and loosen the noodles.
- If desired, add the tofu and stir to combine.
- Reduce the heat to low, and add any extra pasta water if the noodles need more sauce.
- Taste and season with pepper and soy sauce.
- Serve immediately