Description
A simple Thai salad made with healthy teriyaki sauce and some baby bok choy.
Ingredients
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 crushed red pepper
- Salt and pepper to taste
Instructions
- Soak noodles in warm water for about 15 minutes, or until they start to soften.
- In a wok, heat butter over medium high heat. Once melted, add onions and cook about 2 minutes. Add in minced garlic and mushrooms; cook until fragrant, about 2 – 3 more minutes.
- Add in bok choy stems and leaves; cook until leaves start to wilt. Add in noodles and teriyaki sauce.
- Stir fry noodles and vegetables until noodles are completely soft. Add in crushed red pepper, salt and pepper. Remove from heat. Serve immediately.
- Prep Time: 5 mins
- Cook Time: 12 mins