Grilled Bok Choy Glass Noodle Salad
Grilled Bok Choy Glass Noodle Salad
INGREDIENTS:
Bok Choy – 1 Large or two small
Olive Oil – ¼ cup
Sesame Seeds – ¼ cup
Dried Onions – ¼ cup
Glass Noodles – 4 nests
Water – ¼ cup
Sugar – ¼ cup (Raw or Brown work well too)
Soy Sauce – 1 tablespoon (low sodium or soy substitute works well too)
Rice Wine Vinegar – 6 tablespoons
Balsamic Vinegar – 2 tablespoons
Red Pepper Flakes – fine grind to taste
PREP:
*Grill Bok Choy as per: http://blog.bountifulbaskets.org/2013/07/04/grilled-baby-bok-choy/ (I chose to leave all the leaves intact for grilling).
*Chop Grilled Bok Choy into ½” pieces and allow to cool.
*Cut, chop, hack, whatever it takes to break the glass noodles into small pieces ~1’ long.
*In a large skillet heat oil on medium low to medium (be careful heating Olive Oil). You are at the right temperature when a piece of noodle starts to sizzle. Add Noodles, Sesame, and Onions. Stir until they just start to brown.
*Add water, Sugar, Soy Sauce, Vinegars and cook until water evaporates (~3-5 minutes).
*Toss in Bok Choy
*Red Pepper flakes to taste.
*Add protein if so desired (see below).
*Serve hot as a side or chilled as a salad.
VARIATIONS:
*Do not trim any of the leaves from the Bok Choy
*Substitute Sesame Oil for some or all of the Olive Oil
*Fresh Onion, chives, or scallions
*Grilled Baby Shrimp or Cooked Baby Shrimp
*Grilled Chicken
*Grilled Tofu
