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Bok Choy Chinese Noodle Bowls {Recipe ReDux}

Bok Choy Chinese Noodle Bowls {Recipe ReDux}

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Craving Something Healthy


  • 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.
  • Serve immediately


Recipe was adapted from The Quick Recipe