This bok choy noodle bowl started out as an idea I got from the latest Cooking Light issue on a flight back home from vacation last week. I turned this light side dish into a main meal – salad/bowl that is vegan and gluten free.
I thought it was simply genius to shred the bok choy into pieces. At the end of the day it’s Chinese cabbage, so why not?! Baby bok choy or large bok choy work.
Look for brown rice vermicelli in Asian sections. I always have some on hand. I love brown rice products because I feel like I’m eating pasta but I’m not. Toasted peanuts taste so much better than raw. I also added tofu but you can use chicken or nothing instead.
On another note, I’m not sure if you have ever heard of Food Babe – a blog where author Vani Hari conducts investigations on what is really in our food. I love reading her reports and signing various petitions. Today, her first book came out. I’m super excited to read it! Check out Vani’s blog, you will be shocked at some stuff, I promise! Especially what kills me the most how many additives are banned everywhere else in the world except in the US. So much to FDA although many people blindly believe it saying “Look, I’m fine”. I have heard it too many times.
Anyways, enjoy this book chow noodle bowl recipe!
- 8 cups bok choy, thinly sliced
- 2 large red bell peppers, thinly sliced
- 3 medium carrots, shredded
- 1/2 cup cilantro, finely chopped
- 3 green onions, chopped
- 1/2 cup unsalted peanuts, toasted*
- 1 tsp sesame oil
- 12 oz package medium (firm) tofu or chicken, sliced**
- 2 tbsp soy sauce, divided
- 3 oz brown rice vermicelli
- 1/4 cup rice vinegar
- 1 1/2 tbsp raw honey
- 1 tbsp sesame seed oil
- 1 1/2 tsp salt
- 1/4 tsp red pepper flakes (or to taste)
- In a large salad bowl, add bok choy, bell peppers, carrots, cilantro, green onions and peanuts.
- Preheat large non-stick skillet on medium heat and add sesame oil and 1 tbsp soy sauce. Add chicken or tofu, cook until golden brown, not stirring. Add remaining 1 tbsp soy sauce, turn chicken or tofu on the other side and cook until cooked through. Add to a bowl with salad.
- In a medium saucepan, bring water to a boil and remove from heat. Add vermicelli and let soak for a few minutes cutting into smaller pieces with kitchen scissors. Drain, rinse under cold water, drain and add to salad. Pour Dressing ingredients on top, gently stir and serve cold.
*Toast peanuts on low - medium heat, stirring occasionally. ** Cut brick of tofu in half and place on paper towel with a weight on top to squeeze out extra water.
Nutritional Info (tofu)
Servings Per Recipe: 6
Amount Per Serving = 2 cups:
Total Fat: 8.1 g
Cholesterol: 0.0 mg
Sodium: 722.2 mg
Total Carbs: 27.2 g
Dietary Fiber: 3.5 g
Protein: 7.3 g
WW Points+: 5