Asian cuisine has become such a staple in my meal planning over the past few years. A good reason for that is that it’s super easy. Asian recipes always feature tons of veggies and it’s a child’s play to veganize them!
This sesam rice noodles recipe is pretty basic – no endless ingredients’ list – and blends two flavours that go perfectly together: sesame and bok choy. If you’d like to give this recipe a try, I would recommend you invest in a good quality wok or non-stick pan. It is quite essential when you stir fry vegetables. Other than that, open a window in your kitchen because sesame oil has a strong smell and your folk wouldn’t love it spreading into their bedrooms!
Serving: 4 people
Total Time: 30 minutes
– 5 cloves of garlic
– 500g rice noodles
– 3 bok choys
– ¼ cup chopped ginger
– 3 soupspoons sesame oil
– 2 soupspoons sunflower oil
– 1 soupspoon soya sauce
– 1 soupspoon maple syrup
– 1 handful sesame seeds
Start by bringing water to a boil. Add salt.
Meanwhile, peel the garlic and chop it finely. If you are not fan of garlic, reduce the quantities to 3 cloves instead of 5.
Slice the bottom of the bok choy off so as to free all the individual leaves. Wash them carefully, removing the remaining durt/mud between the leaves.
Heat 3 soupspoons of sesame oil and 2 soupspoons of sunflower oil in a large wok over medium heat. Add the chopped garlic and ginger. Sauté for 3 minutes.
Cook the rice noodles for 2 to 3 minutes (or follow packaging instructions).
Add the bok choy into the wok and stir-fry for 3 minutes. Add the soya sauce and maple syrop. Let cook for another 2 minutes.
Drain the noodles and serve into 4 plates. Pour the bok choy mixture on top of the noodles. Sprinkle with sesame seeds and enjoy!