I’m a big noodle fan. Udon, soba, ramen, rice… I don’t discriminate! There is something comforting in the slurping action, and yet, it’s like a friendly challenge to get the slippery noodles in your mouth. I like a food that makes you work for it a little bit – it builds anticipation and adds a playfulness to dinnertime! These rice noodles take less than five minutes to cook, are gluten free, are easily available in the grocery store, and are a great way to break up your normal weekly dinner rotation.
I find that I often get into ruts when it comes to the vegetables I buy at the grocery store, and I forget about all of the unique and delicious produce options that this beautiful Earth provides for us. This week, I decided to make baby bok choy with my rice noodles because I really enjoy it and don’t often eat it. You can use whatever vegetable you’d like with this easy noodle + tofu base, but I recommend trying the bok choy because the texture and flavor really complement the other textures in this recipe.
1/2 package Thai Kitchen thin rice noodles
2-4 heads baby bok choy
1/2 package of extra firm tofu
4 Tbsp soy sauce
1 tsp maple syrup
sesame seeds for garnish, optional
1. Press the tofu block into paper towel to remove any excess moisture. Cut the block into cubes, and then marinate in a bowl with soy sauce and maple syrup.
2. Bring 6 cups of water to a boil in a large saucepan. Add rice noodles and remove from heat. Leave 3-5 minutes or until the noodles are soft – then strain.
3. Meanwhile add 1/2 water to a deep skillet with a lid and heat over medium high heat. Once the water is bubbling, add the baby bok choy (make sure they are pre-washed or that you rinse them out thoroughly) to the shallow water. Cover and reduce heat, gently simmering for about 5 minutes or until the leaves are bright green and just soft.
4. Heat a small skillet over high heat and add marinated tofu cubes, tossing frequently to get an even browning on each side and to avoid burning.
5. Serve rice noodles with a dash of soy sauce, and top with tofu, bok choy, and a sprinkling of sesame seeds.