This is what I call complete meal, even though it doesn’t have meat it was still very satisfying dish.
When you visit Asian market or even your local grocery store, looking at the noodles can be overwhelming almost the same as you would look at the pasta and get lost which one should you use for lunch or dinner. There is so many different types and selection is pretty big, but I am not gonna give you today 101 on noodles instead let me talk about this balanced meal that I have for you today. This is family size serving, and if I cook for myself only I would stir fry everything and serve it in my bowl, but I skipped that here today because I wanted for you to see all the ingredients more clearly.
This is Chinese type of noodles, Mi Fen also called rice sticks or thin rice vermicelli. I wanted to buy most of the ingredients in my local grocery store because I assume that many rely on neighborhood store, but since baby bok choy was not as good as in my Asian market so I had to purchase it there.
This meal have so much flavor that meat is not missed at all because I used great amount of different protein that will keep you full longer.
Rice Noodles With Tofu, Edamame and Bok Choy
Serves 4 Total time: 30 minutes
prep: 20 minutes
cook: 10 minutes
- 6-8 oz Rice Noodles (Rice sticks or rice vermicelli)
- 4-5 Baby Bok Choy, blanched (plus 1/2 tsp oil w/ 2 garlic cloves, crushed)
- 1 Tbs. Peanut Oil (or grape-seed oil etc.)
- 1/2 Onion, sliced
- 3 Garlic cloves, minced
- 1/2 Block Firm Tofu, cubed
- 1/2 Cup Edamame, frozen
- 1/4 Red hot Pepper
- Soy Sauce to taste
- 1 Tbs. Vegetarian Mushroom “Oyster” Sauce
- Pinch Red Hot Chili Pepper or cayenne pepper
- 1/4 cup water or Vegetarian stock (chicken if not vegetarian)
- 1 Tbs. Sesame Oil *optional
- 1/2 Cup walnuts or Pine nuts
- 2 Scallions, chopped
- 2 Tbs. Toasted Sesame Seeds
- Put the noodles in the wide yet deeper dish and pour hot boiling water over it, and let it get pliable (about 20 minutes)
- Boil the water with few pinches of salt, quarter baby bok choy and blanch it, take it out in the colander and shock under cold water or icy water.
- While water is still boiling put in frozen edamame and cook for 5-7 minutes drain and set aside.
- Preheat the oil and drop in sliced onion and minced garlic, lower the temp and let the oil get infused by both flavors for minute or two with constant stirring.
- Add edamame with onion and garlic, stir for minute then add cubed tofu and 1/4 or less of red chili, Stir for 2-3 minutes.
- Season with soy sauce to taste, mushroom “oyster” sauce and pinch or two of red hot chili pepper/or Cayenne. Stir and add 1/4 cup of water or vegetable stock. Let it all cook until the water/stock is almost evaporated and you are left with little bit of sauce.
- Take the noodles out of the water/drain in the colander, then you may add them with the stir fry. Mix until noodles get coded/OR you can serve it over the noodles.
- In another wok/pan add 1/2 tsp of oil, preheat it and let the garlic get toasty; add blanched bok choy. Turn few times and serve it on the side of Stir fry noodles.
- Garnish with chopped green onions, walnuts or any other nuts, sesame seeds, and sesame oil if desired.