SPICY SHRIMP AND BOK CHOY NOODLE BOWL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
- Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
TOFU AND BOK CHOY NOODLE BOWL
Make and share this Tofu and Bok Choy Noodle Bowl recipe from Food.com.
Provided by Outta Here
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles as package directs. Drain and divide among 4 bowls.
- Combine soy sauce, sesame oil, and broth and set aside.
- Cut tofu lengthwise into 3 pieces. Cut crosswise into 1/2-in. sticks and pat dry with paper towel.
- Heat 1 tablespoons vegetable oil in a large frying pan over high heat. Brown tofu (don't stir), 4 minutes; brown on other side. Set on noodles.
- Add remaining 1 tablespoons vegetable oil to same pan over medium-high heat. Cook ginger and garlic until fragrant, 30 seconds. Add bok choy and cook until wilted, 5 minutes. Add reserved broth mixture and cook until hot, about 1 minute.
- Spoon mixture over noodles and tofu and sprinkle with onions sprinkled on top.
Nutrition Facts : Calories 355.7, Fat 14.9, SaturatedFat 2.3, Sodium 1225.2, Carbohydrate 42.2, Fiber 4, Sugar 1.6, Protein 15.2
SPICY CHICKEN & BOK CHOY NOODLE BOWL
Low fat version of Rachael Ray's Shrimp Noodle Bowl - we like it better with chicken, but you can substitute shrimp.
Provided by BellaBooDaisy
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and. Put a lid on the pot and bring soup to a boil.
- Add chicken and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
Nutrition Facts : Calories 765.3, Fat 38.7, SaturatedFat 9.4, Cholesterol 127.6, Sodium 218.6, Carbohydrate 58.7, Fiber 3.9, Sugar 5.2, Protein 46.7
JAPANESE NOODLES WITH BOK CHOY AND TOFU
Provided by Aviva Goldfarb
Categories Onion Soy Sauté Vegetarian Quick & Easy Bok Choy Noodle Soy Sauce Bon Appétit Maryland
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.
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MISO TOFU NOODLE BOWLS WITH BOK CHOY AND MUSHROOMS
From themigonikitchen.com
Cuisine AsianCategory Main DishServings 4Estimated Reading Time 3 mins
- Combine all the ingredients for the tofu marinade - the miso paste, soy sauce, rice vinegar, sesame oil, and garlic - in a shallow bowl and whisk to combine.
- Add in cubed tofu and toss to coat. Allow to marinate about 20 minutes while you prep the bowls.
- Heat up the canola oil in a large saucepan. Add in the chopped bok choy and mushrooms and saute for about 5 minutes until softened.
- Combine the soy sauce, Sambal, ginger, garlic, and sesame oil in a small bowl and whisk to combine.
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3.9/5 (13)Category BowlCuisine AsianTotal Time 55 mins
- In a large bowl, toss tofu with soy sauce, 1 tablespoon sesame oil, and cornstarch until evenly coated.
- Spread tofu out onto baking sheet so there is space in-between cubes. Bake at 400 degrees F until edges are golden-brown, about 25-30 minutes, flipping over halfway through.
- Heat remaining tablespoon sesame oil in a large nonstick pan or wok over medium-high heat. Add bok choy, cover, and sauté until slightly wilted, about 2 minutes. Remove cover and add 1 tablespoon water, cover, and sauté until wilted, about 2 minutes. Remove cover, add half of peanut sauce, and stir to coat. Remove bok choy from pan.
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