Do you eat Chinese food on Christmas Eve? Don’t wait for takeout! Make these delicious Chinese Noodle Bowls in minutes.
Happy end of 2015 and Happy Birthday to the Recipe ReDux, which is 54 months old! I’m so proud to have been a member of this creative group of healthy food bloggers for more than half of that time. Wow. I suddenly feel really old 🙁 To celebrate, this month we’re scrapping the monthly theme, and instead, members were asked to open up to page 54 or 154 of our favorite cookbook and ReDux that recipe. How fun! The tricky thing here (and I’m sure I’m not alone with this) is trying to choose a favorite cookbook. I must have 100 cookbooks in my collection, and it took a bit of looking for something that could use a little bit of re-doing, and that I wanted to eat. The recipe I’m sharing today is from The Quick Recipe, a great and unfortunately, out of print, cookbook by the editors of Cook’s Illustrated magazine and cookbooks. I chose this Chinese Noodle recipe because 1) it’s easy (kind of important at this time of the year); 2) it’s noodles (yum and comfort food) and 3) I recently found out that I’m not the only person who eats Chinese food on Christmas Eve.
So, about making your own Chinese food…. If you’re anything like me, the thought of it is always great. How hard could it be to stir-fry a few ingredients, right? And then you start chopping, and measuring, and you realize you’re out of some obscure ingredient that you only buy for Chinese, and you remember you recently threw it out because it was three years old… I. So. Completely. Understand. And that’s why there’s always a 2-hour wait at the Chinese restaurant on Christmas Eve.
But friends, let me assure you, this recipe really is super-easy, and it needs only a few ingredients that are totally fine to keep in your refrigerator for a long time – AND I promise you can use them in far more than Chinese cooking.
- Chinese Five Spice (available in the spice section, and you can also use it in this Curried Sweet Potato Bisque)
- Minced ginger in a jar (yes, there is such a thing, and it’s a lifesaver. I love Ginger People Organic Minced Ginger )
- Sambal Oelek Chili Paste (like a chunkier version of Sriracha, and perfect to add a bit of zing to any recipe)
- Better Than Bouillon Roasted Garlic Base (I just discovered this and I’m hooked)
That’s it! Add some whole wheat spaghetti or linguini (because it’s much higher in fiber than Chinese egg noodles), and pick up some Bok Choy, shredded carrots, mushrooms, and if you like, seasoned tofu when you’re at the grocery store.
Fast, delicious, and probably a whole lot healthier than the Chinese Noodles you get at the local Chinese restaurant. Make some for Christmas Eve!
Forget take-out. You won't believe how easy these DIY Chinese Noodles are! Click To Tweet
- 1 1/2 pounds bok choy bottom 1-2 inches cut off and discarded
- 8 ounces whole wheat linguini
- 1 tablespoon kosher salt
- 1 tablespoon canola oil
- 1/2 teaspoon Chinese Five-spice powder
- 1 tablespoon minced ginger
- 1 tablespoon Sambal Oelek or other chili garlic paste
- 1 tablespoon Better than bouillon roasted garlic base mixed with 2 cups boiling water
- 1 cup shredded carrots
- 1/2 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
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 1/4 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 another 2 to 3 minutes.
Reserve about 1 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.
Recipe was adapted from The Quick Recipe
Do you eat Chinese food on Christmas Eve? Make your reservations early, or fire up the wok! It’s a thing!
Eat well! And don’t forget to stop by and say hi and Happy Birthday to the other bloggers at the Recipe ReDux:
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