Some people call it Pak Choi and some Bok Choy and too be honest I am not entirely sure which is correct, but let me tell you something – I love to eat it.
This leafy green Chinese vegetable belongs to the cabbage family – though it tastes nothing like cabbage!
Here is a recipe for a yummy Asian inspired Noodle lunch that I whipped up in less than 30 minutes.
- 60 ml water
- 1 tsp Gluten Free Veg stock (available at most health shops)
- 2 tsp Gluten Free Soya Sauce
- 2 tsp Sugar
- 2 tsp Rice Wine Vinegar
- 1/2 tsp Cornflour
- Pinch of Chili Flakes
- 100g Rice Noodles
- Handful of Sliced Carrots, washed
- 8 – 10 Pak Choi Leaves, washed
- 10 ml Vegetable Oil
- Pinch or so of Sesame Seeds
For your sauce, first mix your cornflour into the water (too avoid lumps)
Then add the remainder of the sauce ingredients, stirring until well combined
Soak your noodles in hot water until soft
Put a pan or wok on the stove on a medium to high heat and let you oil heat up
Stir Fry your veggies, adding 3/4 of the sauce in while you cook them
Drain your noodles
After about 5 or so minutes, when your veggies are cooked but still crisp, you can serve them on your noodles, topping off with a sprinkle of sesame seeds
You can also add more sauce if needed!