Very little in life gives me the warm fuzzies as much as someone telling me that they made one of my recipes, or that they read my blog and loved a particular post. It makes my day every time! Well, the other day I was on my way home from a meeting when one of the other women at the meeting stopped me to tell me how much she likes to read my blog. She wanted to know if I had a post on cooking with bok choy because she received some in her CSA share and didn’t know what to do with it.
I told her that I had it grilled and loved it, but I did not have a recipe on the site – yet. Well, I intend to solve that here and now! She is not the only person in the world with a CSA share, and I never know when I’ll be lucky enough to get bok choy in my CSA share too.
I can’t remember what restaurant I was at when my dinner arrived with grilled bok choy on the plate. Not very familiar with any bok choy other than the ghostly looking chunks that I picked out of Chinese food as a kid, I was skeptical. Still, I always try things at least once (practice what you preach to four-year olds). Just one bite of the grilled bok choy changed my opinion of the vegetable. It wasn’t always the crunchy-yet-flavorless veggie on the plate. Sometimes it could be a crunchy-slightly-smokey-and-full-of-flavor star of the meal.
That’s what this recipe aims for. It works with both baby and full sized bok choy. Simply tossed with a little hoisin and sesame oil then grilled, it takes center stage in this noodle bowl. You can use any kind of noodle you want here. It’s a very versatile dish. You can use rice noodles, toss in some cilantro, mint and basil for a more South-Asian flavor. You can also use any vegetables you want. If you’re not in the mood for soup but still want the noodles, cut the broth down to 1/2 cup and toss the noodles and vegetables in the sauce before serving. The grilled bok choy will go with all of it. The edges of the leaves get crispy and burnt which lends a nice smoky flavor to the whole dish, while the centers of the bok choy keeps that classic uber-crunch that you expect from bok choy. Enjoy!
Other recipes to check out:
- Pancit Noodle Stir-Fry
- Falafel Sandwiches
- Where we were two years ago: Cheater Cheater Enchilada Eater
Hoisin Grilled Bok Choy Rice Noodle Bowl
Serve this lip smacking noodle bowl as is for a vegan meal. Or you can top the bowl with grilled chicken or shrimp for a heartier meal.
1 head bok choy, quartered or 4 small baby bok choy, halved
1 teaspoon chili-garlic sauce
1 teaspoon canola or peanut oil
1 teaspoon toasted sesame oil
2 tablespoons hoisin sauce
8 oz package noodles, Chinese, rice or spaghetti
6 oz package Shiitake mushrooms, stemmed and sliced
1 cup carrots, shredded (about 2 medium)
1 cup snow peas, trimmed and halved on the diagonal
1 teaspoon toasted sesame oil
1-1/2 tablespoon ginger, minced (about a 1 inch piece)
4 cloves garlic, minced (about 1 tablespoon)
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
4 cups vegetable or chicken broth
additional chili-garlic sauce for serving (optional)
Cook the noodles following the package directions. Drain and keep warm.
While the noodles are cooking, combine the hoisin, chili-garlic sauce and 1 teaspoon sesame oil in a small bowl. Stir together and toss with the bok choy.
Heat a grill to medium-hot and clean the grill surface. Brush the surface with the canola or peanut oil. Place the bok choy down on the grill for about 2 minutes on each side.
Remove the bok choy from the grill and keep covered so it will stay warm.
Heat a medium-sized saucepan over medium-high heat and add the sesame oil. When it starts to shimmer, add the garlic and ginger. Stir for about a minute, until it’s very fragrant, and add the mushrooms.
Cook until the mushrooms release their liquids and add the soy sauce, rice wine vinegar and broth. Bring to a simmer and add the carrots and snow peas. Cook until the snow peas are bright green, about two minutes. Divide the noodles and soup between the four bowls. Top with the grilled bok choy. Serve with additional chili-garlic sauce or chili oil on the side so people can make their bowls as spicy as they would like.