Description
A comforting Thai salad featuring sautéed bok choy and rice noodles, tossed in a savory organic teriyaki sauce.
Ingredients
Units
Scale
- 8 ounces rice noodles
- 1 tablespoon butter
- 1/2 medium red onion, chopped
- 4 cloves garlic, minced
- 1/2 cup mushrooms, sliced
- 4 stalks baby bok choy, leaves removed
- 1/4 cup organic teriyaki sauce
- 1 1/2 tablespoons soy sauce
Instructions
- Soak the rice noodles in warm water for about 15 minutes, or until they start to soften. Drain and set aside.
- In a wok, heat the butter over medium-high heat. Once melted, add the chopped onions and cook for about 2 minutes until they begin to soften.
- Add the minced garlic and sliced mushrooms to the wok, cooking for an additional 3-4 minutes until the mushrooms are tender and the garlic is fragrant.
- Add the bok choy stalks to the wok and sauté for 3-4 minutes until they are tender-crisp.
- Stir in the organic teriyaki sauce and soy sauce, mixing well to coat all the vegetables.
- Add the soaked rice noodles to the wok, tossing everything together for another 2-3 minutes until the noodles are heated through and well combined with the sauce and vegetables.
- Serve immediately, enjoying the contrast of textures and flavors.
Notes
This dish is best served immediately while the noodles are warm and the bok choy is crisp. You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat. Feel free to add more vegetables like bell peppers or carrots for extra crunch and color.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Salad
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 8
- Carbohydrates: 42
- Fiber: 3
- Protein: 6
- Cholesterol: 10