Description
For the Bok Choy:
4 baby bok choy, halved lengthwise
1 tbsp olive oil
2 garlic cloves, minced
1/2 tsp ginger, grated
2 tbsp soy sauce
1 tsp sesame oil
1 tsp honey or maple syrup
1/4 tsp red pepper flakes (optional)
For the Crispy Rice Noodles:
1 cup rice noodles, broken into small pieces
1/2 cup vegetable oil (for frying)
For Garnish:
1 tbsp toasted sesame seeds
1 tbsp chopped green onions
Directions:
Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add bok choy, cut side down, and sear for 2-3 minutes until slightly charred. Flip and cook for another 2 minutes.
In a small bowl, mix soy sauce, sesame oil, honey, and red pepper flakes. Pour over bok choy and toss to coat. Cook for 1 more minute, then remove from heat.
In a separate pan, heat vegetable oil over medium-high heat. Carefully add broken rice noodles and fry for 30-60 seconds until crispy. Remove and drain on
paper towels.
Plate the bok choy, sprinkle with toasted sesame seeds, and top with crispy rice noodles and green onions.
Serve immediately and enjoy the crispy, savory, and umami-packed flavors!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 220 per serving Servings: 4 servings
