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Stir-Fried Noodles with Greens

Source of Recipe


From "Cook 1.0: A Fresh Approach to the Vegetarian Table"






List of Ingredients



• 2 packages (7.31 ounces each) stir-fry noodles
  
• 2 tsp peeled and minced fresh ginger root
  
• 2 small red jalapeño peppers, seeded and minced
  
• 1 to 2 tsp minced garlic
  
• 8 cups cleaned Asian greens
  
• 1 baby bok choy
  
• 5 thin green onions
  
• 4 Tbsp hoisin sauce
  
• 4 Tbsp water
  
• 2 Tbsp soy sauce
  
• 1 Tbsp vegetable or peanut oil
  
• Optional: a splash of rice vinegar
  






Instructions



1. Put the noodles into a colander and rinse with hot water to separate the strands. Let drain.
   
   
2. Prepare the ginger, peppers and garlic; combine and set aside. Stem and measure the greens. Slice the greens off the top of the bok choy and cut into shreds. Trim ends of stems and cut on the diagonal into thin strips. Cut off the green ends of the onions, and mince about 1 tablespoon. Cut the whites of the onions into 1-inch pieces. Combine hoisin sauce, water and soy sauce.
   
   
3. In a large wok or heavy skillet, heat the oil over medium-high heat. When hot, add garlic mixture, stirring 30 seconds. Add bok choy stems and whites of onions; stir-fry 1 minute. Add all of the greens and stir about 1 to 2 minutes, or until wilted. Add sauce and bring to a boil. Then add noodles and stir about 2 minutes, or until all of the ingredients have blended and heated through. Add a splash of vinegar, if needed. Serve immediately.
   
   Makes 4 servings.