This brightly flavored Thai-inspired noodle dish is a lovely destination for one of my favorite veggies: baby bok choy. I harvest the last of my spring baby bok choy just as the shell-pea harvest is beginning, and both vegetables pair naturally with coconut. An easy sauce and quick-cooking rice noodles help this come together quickly. I usually use a combination of cilantro and mint in this dish, but it’s also a great place to try out Thai basil (which has a slightly cinnamon-ish aroma) if you can get your hands on some. Serve this with your choice of garnishes: toasted coconut flakes, fresh bean sprouts, or herb sprigs. Be sure to add a squeeze of lime.
Ingredients
- 6 ounces thin rice noodles (linguine width)
- ¾ cup canned full-fat coconut milk (preferably organic), well stirred
- 2 tablespoons low-sodium tamari
- 2 tablespoons freshly squeezed lime juice, plus 4 lime wedges for serving
- 2 tablespoons packed brown sugar
- 2 teaspoons Asian chili-garlic paste
- 1 tablespoon plus 1 teaspoon vegetable or peanut oil
- 6 ounces cremini mushrooms, cut into thick slices (about 2½ to 3 cups)
- Kosher salt
- 8 to 10 ounces baby bok choy leaves and stalks, sliced crosswise into ½-inchthick ribbons (about 4 to 5 cups)
- 2 teaspoons chopped fresh ginger
- 2 teaspoons chopped fresh garlic
Instructions
In a large saucepan, bring water to a boil. Take the pan off the heat, add the rice noodles, and let sit until well softened, about 10 minutes. Drain. In a glass measuring cup, whisk together the coconut milk, 1 cup of water, and the tamari, lime juice, brown sugar, and chiligarlic sauce and set aside.
In a large (12-inch) nonstick stir-fry pan, heat 1 tablespoon of the oil over medium-high heat. Add the mushrooms and ¼ teaspoon of salt and cook, stirring, until the mushrooms are browned and shrunken, 5 to 7 minutes. Add the remaining 1 teaspoon of oil, the bok choy, and a big pinch of salt. Cook, stirring, until the bok choy is wilted and a bit shrunken, 3 to 4 minutes. Reduce the heat to medium, add the ginger and garlic, and cook, stirring, until fragrant, about 30 seconds. Add the peas and the coconut milk mixture, and stir well. Cook until heated through, 1 to 2 minutes. Remove from the heat and add the chopped herbs. Distribute the rice noodles among three or four bowls. Ladle the veggies and sauce over each and garnish with the toasted coconut or bean sprouts (if using) and the herb sprigs and lime wedges.
About this recipe
From Simple Green Suppers by Susie Middleton © 2017 by Susie Middleton. Photographs © 2017 by Randi Baird. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. RoostBooks.com
