Last year was the first time I really got into spring pastas. I loved the idea of tossing crisp, fresh produce with a mellow dose of pasta and a light sauce.
There’s just an easiness to them that is very appealing, and that’s certainly true of this recipe—although, I suppose this is technically a noodle recipe not a pasta, but it’s in the area, right? Anyway, bok choy was looking particularly delicious to me when I was grocery shopping last week, so my first spring noodle dish this year has some Asian flair.
I threw a small handful of cashews in mine, but I’m leaving it up to you to choose whatever protein you’d like—chicken, tofu, or I think this dish would be fantastic with shrimp.
Hope everyone enjoyed their weekend!
Easy Sesame Noodles
Prep time: 15 min | Cook and serve time: 10 min | Ready in: 25 min
1 head of bok choy
1 red bell pepper
2 green onions
1/2 teaspoon minced ginger
1 clove garlic
1/2 teaspoon honey
1 tablespoon tamari
1 tablespoon + 1 teaspoon toasted sesame oil
1/2 teaspoon salt
2 tablespoon sesame seeds
4 ounces rice noodles
Protein of your choice (I used 1/3 cup cashews)
- Mince ginger.
- Mince garlic.
- Whisk together tamari, salt, 1 tablespoon toasted sesame oil, and honey.
- Slice red pepper.
- Slice bok choy.
- Slice green onions.
Cook and serve:
- Prepare rice noodles according to the package’s directions.
- Heat 1 teaspoon of toasted sesame oil in a large skillet over medium heat. Add garlic and ginger, cook for 1 to 2 minutes, stirring a few times.
- Add sliced bell pepper, cooking until slightly softened, 2 to 3 minutes.
- Add noodles and pour in tamari sauce. Stir to coat evenly.
- Remove from heat, then stir in sliced bok choy, green onions, and sesame seeds.
Serve and enjoy!