Great for when bok choy is in season. The only thing you have to cook is the noodles.
Servings: 4-5
Total time required: 20 minutes
1 lb Asian-style noodles (I used Japanese Udon noodles)
1/2 cup chicken or vegetable stock
1/4 cup soy sauce
2 tablespoons of chili garlic paste
1 cup natural chunky peanut butter
2 cloves garlic, minced
2 heads bok choy
1 large bell pepper
1/2 lb of asian turnips or carrots
1 small bunch of green onion
Toasted sesame seeds
Cook noodles as per instructions, when finished strain and cool with running water. While the noodles are cooking mix stock, soy sauce, chili garlic paste, peanut butter and garlic in a large bowl. Next prepare vegetables. Chop the stems off of the bok choy. Chop the stems in to matchstick size pieces and coarsely chop the leaves. Chop bell pepper into matchstick size pieces. Coarsely chop turnips or carrots and green onion. Mix all the ingredients together. Serve immediately or refrigerate until serving. Sprinkle sesame seeds on top before serving.
