This recipe is super simple - if you don't have a NY Times membership check Dana's comment/note for the instructions. I followed her tip of doubling the marinade and was not disappointed. I would probably do a few more bok choy next time, and I did toss add a little soy sauce and red pepper flakes to the bok choy when I tossed them with oil. I made this gluten free with brown rice ramen noodles and GF Tamari and Hoisin.
