Rice Noodle Bowl With Bok Choy And Thai Chile Sauce

Edit
20:00

Ingredients Yields 4 servings

For the Sauce

2 pepper thai chiles (finely chopped)
2 clove garlic (finely chopped)
1 tsp fresh ginger (finely chopped peeled)
2 tbsp soy sauce tamari (or other soy sauce)

For the Noodles

3 small scallions (cut crosswise into 1-inch pieces)
2 stalk baby bok choy (chopped, leaves included)
0.5 medium red bell peppers (thinly sliced)
1 medium carrots (peeled and shaved into 2-inch strips)
1 tbsp cilantro (for garnish)

Sign up to customize this recipe & track calories

Instructions

  1. 1
    For the sauce heat a small skillet or saucepan over medium heat and add the peanut oil. Add the Thai chiles, garlic, and ginger and stir-fry 1 minute. Add the remaining ingredients and bring to a simmer.
  2. 2
    Reduce the heat to low and cook, stirring often, 5 minutes. Remove from the heat.
  3. 3
    For the noodles fill a medium pot about halfway with cold water and bring to a boil. Remove from the heat and add the noodles, submerging completely. Cover and let stand 10 minutes, until the noodles are soft but still slightly firm. Drain.
  4. 4
    Meanwhile, heat a wok (or deep skillet) over medium heat and add the peanut oil. Add the scallions, bok choy, and bell pepper and stir-fry until crisp-tender, 3 minutes. Add the drained noodles and sauce and toss to combine.
  5. 5
    Transfer the noodle mixture to a serving bowl and top with carrot, cucumber, and cilantro. Serve right away. (Alternatively, divide the noodle mixture among individual bowls and pass the toppings at the table.)

Step by Step Photos

step 1
A spicy sweet-and-sour sauce, tender rice noodles, and crunchy fresh vegetables combine for a quick and easy flavor-packed dish. Serve it as a side for four or light dinner for two.
step 2
The Thai-inspired sauce uses tamari, a Japanese soy sauce without wheat byproducts. If you’re not concerned about gluten, regular soy sauce will work fine. Fish sauce is common in Southeast Asian cuisine. Despite its pungent aroma, it adds a pleasant savory, salty taste to the dish. (No additional sodium needed.)
step 3
step 4
step 5
While many Thai dishes include only sugar for the sweet ingredient, here, honey provides a little thicker texture. The sauce, however, is still minimal, simply coating the noodles, not covering them.
step 6
Bok choy is readily available in Asian markets or the produce section of most supermarkets. This nutritious variety of Chinese cabbage doesn’t form heads. Instead, it grows in long stalks with dark green, elongated leaves. Baby bok choy has tender leaves and small, crisp stalks—perfect for stir-fries.

Calorie Breakdown

This rice noodle bowl with bok choy and thai chile sauce recipe has an estimated 221 calories per serving, with 4 servings overall.

For the Sauce Calories Fats (g) Carbs (g) Sugar (g) Protein (g)
1 tbsp peanut oil 119 14 0 0 0
2 pepper thai chiles 40 0 6 4 2
2 clove garlic 9 0 2 0 0
1 tsp fresh ginger 1 0 0 0 0
3 tbsp fish sauce 19 0 2 2 3
2 tbsp soy sauce tamari 22 0 2 1 4
2 tbsp lime juice 8 0 3 1 0
0.5 tbsp white sugar 23 0 6 6 0
1 tsp honey 21 0 6 6 0
For the Noodles Calories Fats (g) Carbs (g) Sugar (g) Protein (g)
1 tbsp peanut oil 119 14 0 0 0
4 oz rice noodles dry 415 1 95 0 4
3 small scallions 5 0 1 0 0
2 stalk baby bok choy 48 0 9 5 6
0.5 medium red bell peppers 8 0 2 1 0
1 medium carrots 25 0 6 3 1
0.5 cup english cucumber 8 0 2 1 0
1 tbsp cilantro 1 0 0 0 0
Recipe Overall 885 28 141 29 20
Per serving 221 7 35 7.1 5

More Recipes

Calories 95

Per 1 servings of 4
Protein
{{result.protein|number:0}}%
Carbs
{{result.carbs|number:0}}%
Fat
{{result.fat|number:0}}%
Fat
3.0g
Saturated Fat
1g
Cholesterol
0mg
Sodium
728mg
Carbohydrates
15.2g
Fiber
1g
Sugar
3g
Protein
2.2g
Vitamin A
3,254%
Vitamin C
5%
Calcium
706%
Iron
1%

Similar Recipes

thai recipesspicy recipesrice noodle recipesbok choy recipesAll Recipes

Comments

Zero, zilch, zip, nada, nothing. No comments.