Description
A delicious and quick stir-fried dish featuring rice noodles, fresh vegetables, and a savory sauce.
Ingredients
Scale
- 8 ounces rice noodles
- 1 tablespoon oil (I used olive)
- 1/3 cup diced green onion (white part only)
- 1 tablespoon fresh minced ginger
- 1 tablespoon fresh minced garlic
- 2 cups bok choy (chopped)
- 1 cup shelled edamame
- 2 tablespoons white miso paste
- 2 tablespoons low sodium tamari or soy sauce
- 2–3 tablespoons water
- 2 teaspoons chili crunch (see notes)
- 1 tablespoon sesame oil
Instructions
- Bring a pot of salted water to a boil and cook noodles according to package instructions.
- Add all of the sauce ingredients to a glass jar or bowl and either shake really well to combine or whisk to combine, making sure all of the miso is broken up. Set aside.
- Add the oil to a skillet and heat over medium/high heat, then add in the green onion and bok choy and sauté for about 3-4 minutes or until the bok choy has wilted.
- Add in the garlic and ginger and sauté 1 more minute. Finally, add in the edamame and about 1 tablespoon of water. Let cook for about 5 minutes.
- Add the noodles to the sauté pan and coat with the sauce. Stir well to combine. Garnish with green onion, sesame seeds, and red pepper flakes if desired. Enjoy!
Notes
- For a spicier version, increase the quantity of chili crunch.
- Garnish with sesame seeds for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg