February 16, 2018

This is a great recipe if you are in a hurry and still in the mood for some home cooked Asian meal. Prep and cooking time together should not be more than about 15 minutes.


  • 180g rice noodles
  • 3 baby bok choy
  • spring onions
  • sesame seeds
  • 2 cloves garlic
  • 2 tablespoons ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed red chilies

_ wash bok choy and chop into quarters [if you can’t get small ones take the larger ones and cut them into 8 pieces]
_ finely mince ginger and garlic [I like to grate it]
_ combine ginger, garlic, soy sauce, maple syrup, sesame oil and chilies in a small bowl [amount of chilies depends a little on how hot your chilies are and how spicy you like it]

_ transfer sauce to a saucepan and slowly bring to a soft boil
_ simmer for about 2 to 3 minutes

_ add bok choy and mix well

_ bring a pot with water to a boil and cook the noodles until soft [have a look what it says on the package – usually between 3 and 5 minutes]_ once the bok choy starts to soften [but still has a little crunch] drain the noodles and add to the sauce

_ transfer to a bowl and sprinkle with sesame seeds and sliced spring onions

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