Bok Choy Chow Mein

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Fresh bok choy make this classic Chinese noodle recipe extra healthy and delicious. Slideshow:  More Fast Asian Noodle Recipes 

By
Todd Porter and Diane Cu
Todd Porter & Diane Cu
Todd Porter and Diane Cu

F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says.

Food & Wine's Editorial Guidelines
Published on July 8, 2014
Bok Choy Chow Mein
Photo: © Todd Porter & Diane Cu
Total Time:
30 mins
Yield:
2 to 3
Cook Mode (Keep screen awake)

Ingredients

  • 8 ounces yellow Chinese egg noodles

  • 2 tablespoons soy sauce

  • 2 tablespoons oyster sauce

  • 1 tablespoon hoisin

  • 1 tablespoon rice vinegar

  • 1 teaspoon brown sugar

  • 2 tablespoons water

  • 2 tablespoons vegetable oil

  • 4 cloves garlic, minced

  • 1/2 medium onion, chopped

  • 1 tablespoon minced fresh ginger

  • 1/2 pound baby bok choy

  • 1/2 medium bell pepper, seeded and sliced

Directions

  1. Cook the noodles according to the package instructions. Rinse under cold water, drain and set aside.

  2. In medium bowl combine soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar and water. Set sauce mixture aside.

  3. Heat large pan or wok over medium-high heat. Add the oil and stir in the garlic, onion and ginger. Cook for 2 to 3 minutes or until the garlic and onions are soft and fragrant.

  4. Stir in the bok choy and bell peppers. Cook for 2 to 3 minutes or until the vegetables are tender.

  5. Add noodles and sauce mixture to the pan. Stir to combine until heated through, about 2 minutes. Serve hot.

Originally appeared: June 2014

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