Molly Yeh’s version of creamy peanut noodles has long, thin strips of savory bok choy and can be enjoyed at ANY temperature!
Bok Choy Peanut Noodles
Recipe courtesy of Molly Yeh
Ingredients
Kosher salt
1 pound (454 grams) baby bok choy (about 5 heads)
1/3 cup (85 grams) natural, creamy, no-stir peanut butter
1/4 cup (60 grams) soy sauce
2 tablespoons (25 grams) toasted sesame oil
2 tablespoons (42 grams) honey
2 tablespoons (32 grams) freshly squeezed lime juice
2 garlic cloves, grated
1 pound (454 grams) fresh ramen noodles
1/4 cup (36 grams) roasted salted peanuts, coarsely chopped
To Serve:
Lime wedges
Sriracha or sambal
Directions
Bring a large pot of salted water to a boil.
Trim the bulb ends of the bok choy and separate the leaves. Cut the leaves lengthwise into long, skinny strips and set aside.
In a large mixing bowl, whisk together the peanut butter, soy sauce, sesame oil, honey, lime juice and garlic to make a smooth sauce. Set aside.
Add the noodles to the water, stir and return to a boil. Start checking for doneness at 1 minute (though most brands will take 2 minutes or a little more), adding the bok choy into the pot during the last 30 seconds of cooking time.
Drain the noodles and bok choy in a colander and shake to drain the excess moisture. Add to the bowl of peanut sauce. Toss well to coat the noodles in the sauce, separating and fluffing the noodles as you toss. Transfer to a serving bowl and sprinkle with the peanuts. Serve with lime wedges and sriracha or sambal.
These can be made a day ahead. Leftovers also keep well for 2 or 3 days covered in the fridge and are good cold or at room temp.