Stir-Fried Bok Choy With Rice Noodles Recipe

ingredients

8 ounces wide rice noodles, or substitute thin noodles
3 tablespoons peanut oil
1 tablespoon minced fresh ginger root
4 green onions, trimmed, finely chopped
1 large head bok choy, stalks separated, cut lengthwise into 3/4 inch pieces
1 yellow bell pepper, seeded, cut into 1-in pieces
1 cup snow peas or sugar snap peas, trimmed
1 can (8 ounce size) sliced water chestnuts, drained
2 tablespoons soy sauce
1 tablespoon dark sesame oil (optional)

directions

Heat a large pot of salted water to boiling. Turn off heat; add noodles; let stand until al dente, about 10-15 minutes. Drain.

Meanwhile, heat oil in a large non-stick skillet over high heat; add ginger and green onions. Stir-fry 1 minute. Add bok choy, bell pepper and peas; stir-fry until crisp-tender; about 5 minutes. Stir water chestnuts, soy sayce and sesame oil. Add noodles; mix well.

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