Description
A comforting Thai salad featuring sautéed bok choy and rice noodles, tossed in a savory organic teriyaki sauce.
Ingredients
Units
Scale
- 8 oz (225 g) rice noodles
- 1 tbsp (15 g) butter
- 1/2 medium red onion, chopped
- 4 cloves garlic, minced
- 1/2 cup (120 ml) mushrooms, sliced
- 4 stalks baby bok choy, leaves removed
- 1/4 cup (60 ml) organic teriyaki sauce
- 1 1/2 tbsp (22 ml) 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