In a large mixing bowl, mix together the noodles, spring onion and thinly shredded bok choy. Pour the sauce into the bowl and mix well through the salad, again using your hands. Tip out into a ...
Let me introduce you to my latest obsession: these Asian-inspired Spicy Mushroom Noodles with delicate Thai eggplant and crisp bok choy! The recipe is incredibly easy to follow and combines an array ...
These noodles use three different cruciferous vegetables and make a quick, delicious and nutritious dinner. These vegetables, which get their name from the crucifix-like shape their four-petalled ...
Heat a large skillet over medium-high heat. Add olive oil, garlic and bok choy, and sauté until greens wilt and release their liquid, 4–5 minutes. Push greens to the side and add butter to pan ...
Smooth, hand-pulled noodles complemented the rich broth. The noodles had a firm texture but a springy elasticity. Resting on the noodles were hunks of bone-in roasted duck, the crisp skin lacquered ...
Cook the stalks for about 5 minutes. Steam: Steam the leaves in steaming pan or pan with vented lid for 2-3 minutes and the stalks for about 5 mintues. Wrap unwashed bok choy in a loose plastic bag ...
Add water, soy, mirin, sugar, dashi powder, udon noodles, bok choy and 2 Tbsp of the duck fat in a large pot and place it over high heat. Bring to the boil, reduce heat to medium-high and cook for ...