Stir Fry Salad with Rice Noodles
In spring and early summer, when we're lucky enough to have fresh bok choy in the house, we love this as a deliciously bright, satisfying meal. Wonderfully crisp and tasty.
If you've chopped your veggies and made your vinaigrette in advance, dinner can be ready in a flash.
Serves 4 light meals (or 2 very amply, with leftovers)
Whisk together vinaigrette and set aside:
1 Tbsp. rice vinegar
2 tsp. tamari or soy sauce
1/2 tsp. sesame oil
1/2 tsp. lime juice
1/2 tsp. honey
1/4 tsp. grated fresh ginger
1/2 clove garlic, pressed or minced -save other half to add with stir fry veggies below
Note: vinaigrette recipe will dress the salad lightly, double quantity if want to be able to dress more amply/to your liking.
Prep veggies, and keep in separate bowls:
3 c. broccoli or cauliflower, small florets (+ stems, cut into matchsticks, about 1/4" x 1")
1/2 clove garlic, pressed or minced
2-3 green onions, chopped
3-4 optional radishes, cut into thin half-moons
1 c. snow or snap peas (cut diagonally in approx. 1" pcs. if desired) -and/or use shell/frozen peas
2 c. spinach, chard, or beet leaves, rough torn or cut
4 c. bok choy stalks and leaves, chopped
Cook 4 oz. (1/4 lb.) rice noodles according to package directions. Drain and set aside.
In a wok or large skillet:
Heat 1 Tbsp. sunflower or peanut oil. Add broccoli/cauliflower, cook for 1-2 minutes, stirring and tossing often. Next add garlic, onion, radishes if using. Cook and stir 1 more minute. Finally add peas, greens and bok choy. Cook until leaves are just barely wilted, and veggies are still crisp.
Toss in the noodles and dress with vinaigrette.
Serve right away, at room temperature, or cold.
Recipe created or adapted by Liz Talley, Urban Graze
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