Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Bok Choy Chinese Noodle Bowls
A quick and easy Chinese noodle bowl recipe that's healthier than take-out
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
dinner
Cuisine:
Asian
Servings:
4
servings
Calories:
328
kcal
Author:
Anne Danahy, RD
Ingredients
1 ½
pounds
bok choy
bottom 1-2 inches cut off and discarded
8
ounces
whole wheat linguini
kosher salt
for the pasta water
1
tablespoon
olive oil
½
teaspoon
Chinese Five-spice powder
1
tablespoon
minced ginger
1
tablespoon
Sambal Oelek
or other chili garlic paste
1
teaspoon
Better than bouillon roasted garlic base
mixed with 1 cup water
1
cup
shredded carrots
½
cup
sliced mushrooms
or 1- 7 ounce can mushroom pieces
1 6
ounce
package of ready to eat baked tofu cut into 1-inch dice
optional
salt
pepper, or soy sauce to season
Instructions
Fill a stockpot with 5 quarts of water and bring it to a boil.
Slice the leaves off from the bok choy stalks. Stack the leaves and slice them into strips. Slice the stalks into pieces about ¼ inch thick.
Add linguini to the boiling water, along with the salt.
When linguini is just about al dente, add the bok choy to the salted water, and let it cook along with the pasta, for 1 minute.
Reserve about ½ cup of the cooking water, and drain the pasta and bok choy into a colander.
In a saute pan, heat the oil, and add the Chinese Five-spice powder, ginger, and chili paste, and stir for about 30 seconds until fragrant.
Add the garlic base and water mixture, and stir to combine everything.
Let the mixture come to a boil, and then reduce the heat to medium low and simmer for about 5 minutes to thicken.
Add the carrots, mushrooms, and linguini/bok choy mixture.
Stir to combine and loosen the noodles.
If desired, add the tofu and stir to combine.
Reduce the heat to low, and add any extra pasta water if the noodles need more sauce.
Taste and season with salt and pepper, or soy sauce.
Serve immediately
Notes
Recipe was adapted from The Quick Recipe
Nutrition
Calories:
328
kcal
|
Carbohydrates:
52
g
|
Protein:
15
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
1
mg
|
Sodium:
470
mg
|
Potassium:
685
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
12014
IU
|
Vitamin C:
78
mg
|
Calcium:
268
mg
|
Iron:
3
mg