By Eileen Latimore
Hot Noodles W/ Bok Choy
4 steps
Prep:5minCook:10min
Don’t stir the noodles after adding the cilantro, scallion, pepper flakes and garlic. You want to keep these aromatic ingredients on the surface of the noodles, ensuring maximum contact with the hot oil. Once the oil is drizzled on, it’s fine to stir and toss everything together.
Updated at: Thu, 17 Aug 2023 04:04:50 GMT
Nutrition balance score
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Ingredients
4 servings
¼ cupsoy sauce
1 TABLESPOONCHINESE BLACK VINEGAR
OR BALSAMIC VINEGAR
12BABY BOK CHOY
TRIMMED AND SEPARATED INTO INDIVIDUAL LEAVES
12 UNCESFETTUCCINE
O, OR PAPPARDELLE, OR DRIED UDON, SEE HEADNOTE
0.25 CUPFRESH CILANTRO
LIGHTLY PACKED, CHOPPED
2scallions
thinly sliced
0.75 TEASPOONRED PEPPER FLAKES
4GARLIC CLOVES
MEDIUM, FINELY GRATED
½ cupgrapeseed oil
or other neutral
kosher salt
Instructions
Step 1
Stir together the soy sauce and vinegar; set aside. Bring a large pot of water to a boil, add the bok choy and cook until tender-crisp, 2 to 3 minutes. Use a slotted spoon to transfer to a colander; keep the water at a boil. Divide the bok choy among 4 heatproof serving bowls.
Step 2
Cook the noodles in the boiling water until just shy of tender. Drain; if using dried udon, rinse under cold water and drain again. Divide the noodles among the bowls.
Step 3
Spoon a generous tablespoon of the soy-vinegar mixture over each serving, then toss. Top each with cilantro, scallions, pepper flakes and garlic; do not stir.
Step 4
In a small saucepan over medium-high, heat the oil until barely smoking. Quickly pour 2 tablespoons oil over each bowl; you should hear a sizzle as the oil “sears” the aromatics. Toss, then serve immediately, with salt for seasoning to taste.
