Bok Choy Noodle

Bok choy noodle stir-fry delivers restaurant-worthy crisp greens and silky noodles in a ginger-garlic sauce under 15 minutes.

Prep Time 5

Cook Time 10

Total Time 15

Prepare the bok choy by cutting the hard ends off. Separate the leaves, then thoroughly wash them to remove any dirt. Once clean, dry.
Prepare the other aromatics as mentioned in the ingredients.

Begin by bringing a large pot of water to a boil.
Add 400 grams dried straight ramen noodles and cook according to package directions. It's better to slightly undercook than overcook.
Once the noodles are cooked, drain (reserve 4 tablespoons water, from cooking the noodles).
However, work on the other steps while the noodles are cooking, so they don't sit for too long.

In a small bowl, add 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon vegetarian oyster sauce (mushroom stir-fry sauce), ½ teaspoon white sugar, and ½ teaspoon sesame oil. Stir well.

In a large wok, heat 2 tablespoons neutral oil until smoking.
Add 4 spring onions (sliced lengthways). Stir-fry until slightly charred.
Add 4 cloves garlic (sliced), 1 ½ tablespoons ginger (minced), and 1 red chilli (sliced) to the pan. Cook until aromatic.
Next, add 4 green bok choy (washed and prepped).
Stir-fry the bok choy for around a minute, until it has wilted and softened.
Add the cooked noodles to the wok along with the prepared stir-fry sauce.
Toss everything to mix the sauce and aromatics into the noodles.