This recipe was inspired by a blog that I filmed at work about the power of brassica vegetables in their anticarcinogenic and antioxidant properties. I get inspired when I learn how what we eat can affect our health for the better. Aim for a brassica a day and you may keep the doctor away Mangiamo!
Sesame Noodles with Bok Choy
Yields: 4-6 servings
Ingredients:
1 package brown rice noodels
3 heads bok choy
1 cup edamame, frozen, shelled
1/4 cup soy sauce
2 tbsp maple syrup
1 garlic clove, minced
1 tsp rice wine vinegar
1 tsp red pepper flakes
1-2 tbsp olive oil
Sesame seeds, for garnish
Directions:
Separate and wash the bok choy pieces and set aside to dry.
Boil a pot of water to cook edamame according to package instructions, typically cooks for 4-5 minutes.
While edamame is cooking, prepare sauce. Combine the soy sauce, maple syrup, rice wine vinegar, garlic and red pepper flakes and stir to combine. Set aside.
Once edamame is done cooking, remove from stove and drain.
Boil another pot of water to cook brown rice noodles. Once water is boiling add noodles and cook according to package instructions, mine cooked for 4 minutes.
While the pasta is cooking, heat olive oil in a skillet on medium heat and add bok choy pieces. Sautee pieces until they are tender, a couple minutes or so.
When pasta is done cooking, remove from stove and drain.
In a serving bowl combine cooked pasta, cooked edamame, bok choy and sauce. Stir to coat evenly and sprinkle with sesame seeds.