Receta Bok Choy Stir Fry with Yakisoba Noodles
It's official, I'm in love.
Well, with Yakisoba Noodles as part of a stir fry.
JSL Foods sent me some Yakisoba Noodles for a Food Blogger Challenge Contest. They're looking for not only Stir Fry recipes but also Cold Noodle salad recipes.
My stir fry didn't last long enough to get cold.
I made this Bok Choy Stir Fry with Yakisoba Noodles and it was good.
Actually, it was great.
I used some Satay Kacang sauce for flavoring, and I'll share that recipe a little later on.
I'm not sure if I should admit this, but I'm a little addicted to Bok Choy. I like the babies and the big ones. They're all good.
Here's how I made my Stir Fry.
Recipe: Bok Choy Stir Fry with Yaki Soba Noodles
4 Baby Bok Choy, cut into strips, lengthwise
1/4 cup Garlic Chives, chopped
1 Carrot, peeled and cut into very thin coins, diagonally
1 stalk Celery, cut diagonally into thin pieces
1 package Yaki Soba Noodles
1/4 cup Satay Kagang Sauce
1 tablespoon Seasoned Rice Vinegar
1 tablespoon Sweet Soy Sauce
1/2 -1 tsp. Sesame Seed Oil
1/4-1/2 cup water
2 tsp. EVOO for frying, divided Sesame Seeds for garnish (opt.)
Cut the Bok Choy, Garlic Chives, Carrot and Celery up. Mix the Satay sauce, Sweet Soy Sauce, Rice Vinegar and Sesame Oil in a small bowl, set aside.
Saute the Garlic Chives in the EVOO in a medium hot pan or wok for a couple of minutes,
add the Noodles and 1/4-1/2 cup water, let heat through then tease the noodles apart. Cover and cook for 3 minutes. Take out of pan, set aside. Add second teaspoon of EVOO to pan/wok, then add the vegetables, stirring them for a couple of minutes to cook. Add the sauteed noodles, mix together.
Add the Satay Sauce, reserving a couple of tablespoons. Stir to combine.
Serve with a drizzle of the Satay sauce and some Sesame Seeds if you like, or not.
I also used the Noodles in a Shrimp Stir Fry which I put into some Spring Rolls last week. Thanks to JSL Foods for the great Yaki-Soba Noodles and thanks for letting me participate in the contest.