Baby Bok Choy with Peanut Butter Noodles
Elevate your weeknight dinner game with this vibrant and flavor-packed recipe for Baby Bok Choy with Peanut Butter Noodles. This quick and easy dish combines tender baby bok choy and perfectly cooked noodles tossed in a creamy, umami-rich peanut butter sauce that’s sweetened with a touch of honey or maple syrup and brightened by ginger and garlic. The dish comes together in just 25 minutes, making it perfect for busy evenings. Finished with a sprinkle of sesame seeds and fresh green onions, this vegetarian delight is not only a feast for the taste buds but also a visually stunning centerpiece. Whether you use spaghetti or rice noodles, this recipe offers a luscious fusion of flavors and textures that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 4 heads baby bok choy
- 8 oz spaghetti noodles or rice noodles
- 0.25 cup peanut butter (smooth or crunchy)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp water
- 0.25 tsp red pepper flakes (optional)
- 2 stalks green onions, sliced
- 1 tbsp sesame seeds (optional garnish)
- 1 tbsp cooking oil
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or rice noodles according to the package instructions. Drain and set aside, reserving 1/4 cup of noodle cooking water.
While the noodles cook, prepare the baby bok choy by slicing each head in half lengthwise. Rinse thoroughly to remove any dirt or grit between the layers.
In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, honey or maple syrup, minced garlic, grated ginger, water, and optional red pepper flakes until smooth. Adjust seasoning to taste, if necessary.
Heat the cooking oil in a large skillet or wok over medium heat. Add the baby bok choy, cut side down, and cook for 2-3 minutes, until the edges are slightly browned. Flip the bok choy halves and cook for another 2 minutes, until just tender. Remove from the skillet and set aside.
In the same skillet, pour in the peanut butter sauce and heat gently over low heat. Stir in the cooked noodles, tossing to coat evenly. If the sauce is too thick, add the reserved noodle cooking water, 1 tablespoon at a time, until the desired consistency is reached.
Return the baby bok choy to the skillet and toss gently to combine with the noodles, or serve it alongside as a garnish.
Divide the noodles and baby bok choy among serving bowls. Top with sliced green onions and a sprinkle of sesame seeds, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 32.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 967 mg | 74% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2449 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
