Sautéed Baby Bok Choy with Glass Noodles in Miso Broth
Tender baby bok choy is not the only vegetable in this dish but it is definitely the star! Late season organic vegetables are sautéed with organic bok choy in a light sesame oil along with organic minced ginger, enhanced with red curry paste and organic instant miso! The mung began glass noodles turn this vegetable sauté into a delicious vegan main! Quick and easy to prepare; so here we go!
1/4 cup organic sesame oil
1 tablespoon organic minced ginger
1 tablespoon Thai red curry paste
1/4 organic leek, thinly sliced
2 organic baby bella mushrooms, thinly sliced
1/4 organic green bell pepper, thinly sliced
1 organic carrot, thinly sliced
4-6 organic baby bok choy, trimmed and cut in half lengthwise
20 organic grape tomatoes, keep whole
1 package organic instant miso soup
8 ounces water
2 small bundles of mung bean threads, soaked in boiling water, drained
In a skillet or chef’s pan heat the oil to medium high
Sauté the first 6 ingredients for about 3 minutes
Stir in the bok choy and sauté for another 3 minutes
Add in the grape tomatoes
Add in the miso soup and water
Gently stir in the drained glass noodles
Turn off heat, let rest
Enjoy my Sautéed Baby Bok Choy with Glass Noodles in Miso Broth! This is a delicious and nutritious vegan main!
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