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Chili Garlic Bok Choy & Noodles
The chili garlic sauce for this recipe is perfection. It's rich and layered with a kick that isn't obnoxiously spicy. I also use a lentil based pasta, instead of soba noodles, as it's high in fiber and protein, and gluten free.
Start water for the pasta. Cook according to package directions. Drain and rinse in cold water.
While pasta is cooking, whisk together tamari, tahini, rice vinegar, sesame oil, chili garlic sauce and sriracha in a small bowl. Set aside.
In a skillet, heat 1 Tbsp. of sesame oil, a few squirts of tamari and a pinch of red pepper flakes. Add bok choy and stir to coat each piece. Flip often, and cook until greens are soft (3-5 minutes). Remove from the skillet.
Add garlic and onion whites to the skillet and saute about 30 seconds. Add the bean sprouts and edamame and cover with the sauce. Heat briefly and then remove from heat. Stir in the noodles. Top with onion greens and cilantro. Serve with bok choy.
You can also add fresh ginger to the sauce and garnish with crushed peanuts. The chili garlic sauce for this recipe is divine. If you like tofu, double the sauce recipe and use half as a marinade. Chop tofu into small squares, coat with marinade and bake on parchment paper at 350 degrees for about 40 minutes, stirring occasionally.