Ginger Garlic Soy Noodles with Sesame Greens

Ingredients

• 200 g Lo mein or wheat noodles (dry)
• 250 g Baby bok choy or spinach
• 1 tbsp Ginger (fresh), grated
• 2 cloves Garlic, minced
• 3 tbsp Soy sauce (low-sodium if desired)
• 1 tbsp Sesame oil
• 1 tbsp Rice vinegar
• 1 tsp Brown sugar or honey
• 1 tbsp Sesame seeds
• 1 tbsp Neutral oil (for sautéing)
• 0.5 tsp Red pepper flakes (optional)(optional)
• 2 stalks Green onions, sliced (optional)(optional)

Instructions

1. 1

   Bring a large pot of water to a boil. Cook noodles according to package directions until chewy-tender, then drain and set aside.

2. 2

   While noodles cook, trim and chop the greens. Heat a large skillet or wok over medium-high heat with neutral oil. Sauté bok choy stems first for 1–2 minutes, then add leaves and cook 1–2 minutes more until bright and just tender.

3. 3

   In a small bowl, whisk soy sauce, sesame oil, rice vinegar, and brown sugar (and red pepper flakes if using).

4. 4

   Reduce heat to medium. Add ginger and garlic to the skillet and stir for 30–45 seconds until fragrant. Add drained noodles and pour in the sauce; toss and stir until evenly coated and glossy, 1–2 minutes.

5. 5

   Turn off heat. Toss in sesame seeds and top with green onions if desired. Serve immediately.