Best 12 Baby Bok Choy With Peanut Butter Noodles Recipes

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Baby bok choy with peanut butter noodles is a delicious and easy-to-make dish that is perfect for a quick and healthy weeknight meal. The baby bok choy provides a crunchy texture and mild flavor, while the peanut butter noodles are rich and creamy. This dish is also a great way to get your daily dose of vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

BABY BOK CHOY WITH THAI PEANUT SAUCE



Baby Bok Choy with Thai Peanut Sauce image

Yummy, crunchy, and spicy.

Provided by cormgtr

Yield 4

Number Of Ingredients 12

2 tablespoons creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
1 tablespoon Sriracha sauce
1 medium lime, juiced
1 (1 inch) piece fresh ginger root, minced
1 clove garlic, minced
1 tablespoon olive oil
2 medium heads baby bok choy, halved lengthwise, or more to taste
salt and freshly ground black pepper to taste
¼ cup chopped peanuts
¼ cup chopped fresh cilantro

Steps:

  • Whisk peanut butter, soy sauce, water, Sriracha, lime juice, ginger, and garlic together for sauce and set aside so flavors can mix.
  • Heat oil in a large, nonstick saute pan over medium-high heat. Sear the bok choy, cut-sides down, until they are starting to brown, 3 to 4 minutes. Flip them over and continue to cook until browned, 2 to 3 minutes more. Season with salt and pepper.
  • Place bok choy on a plate. Drizzle with the sauce and sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 16.1 g, Fat 12.9 g, Fiber 6.2 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 737.5 mg, Sugar 6.6 g

BABY BOK CHOY WITH PEANUT BUTTER NOODLES



Baby Bok Choy With Peanut Butter Noodles image

Make and share this Baby Bok Choy With Peanut Butter Noodles recipe from Food.com.

Provided by Debtex

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb whole wheat spaghetti
1 tablespoon canola oil or 1 tablespoon peanut oil
3 -4 garlic cloves
1 medium onion
1 carrot
2 heads baby bok choy
1/3 cup creamy peanut butter
1/3 cup hot water
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey or 2 tablespoons agave nectar, for vegan friends
1 tablespoon lime juice or 1 tablespoon lemon juice
1 tablespoon sriracha sauce or 1 teaspoon crushed red pepper flakes

Steps:

  • Prepare peanut sauce by whisking the first 7 ingredients together (or putting in a jar and shaking).
  • Put the pasta on to boil.
  • While pasta is cooking, chop your veggies. I prefer them kind of matchstick or julienned.
  • Heat the oil in a large skillet.
  • Saute onion and garlic. Be careful not to burn them!
  • Add bok choy and carrots to the pan and sauté just until the greens wilt.
  • Drain the pasta and add it to the pan. Toss with the veggies.
  • Pour the peanut sauce over everything and carefully toss.
  • Eat hot or at room temperature.
  • If you want to get fancy, garnish with chopped peanuts, cilantro, or sesame seeds.

PEANUT NOODLES WITH CHICKEN



Peanut Noodles with Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 thin skinless, boneless chicken breasts (about 1 pound)
1 tablespoon plus 2 teaspoons sambal oelek
2 tablespoons plus 1 teaspoon low-sodium soy sauce
Kosher salt and freshly ground pepper
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
8 ounces thin spaghetti
3 small heads baby bok choy, chopped
2 tablespoons vegetable oil
4 ounces snow peas, halved on an angle
1 red bell pepper, thinly sliced
2 scallions, thinly sliced

Steps:

  • Bring a large pot of water to a boil. Toss the chicken with 1 tablespoon sambal oelek, 1 teaspoon soy sauce and a pinch each of salt and pepper. In a separate bowl, whisk the remaining 2 teaspoons sambal oelek and 2 tablespoons soy sauce, the peanut butter, vinegar, 3 tablespoons water, 1/4 teaspoon salt and a few grinds of pepper.
  • Salt the boiling water; add the spaghetti. Cook 1 to 2 minutes less than the label directs for al dente, adding the boy choy in the last 2 to 3 minutes. Reserve 1 cup cooking water, then drain.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until just cooked through, 3 to 4 minutes per side. Remove to a cutting board.
  • Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the snow peas and bell pepper; cook, stirring, until crisp-tender, 1 to 2 minutes. Add the spaghetti and bok choy and a pinch each of salt and pepper; cook until combined, 3 to 5 minutes. Add half the peanut sauce and 1/2 cup of the reserved cooking water. Toss to coat, adding more cooking water as needed. Stir in all but 2 tablespoons scallions. Season with salt.
  • Slice the chicken. Divide the noodles and chicken among bowls. Top with the remaining peanut sauce and reserved scallions.

Nutrition Facts : Calories 570, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 807 milligrams, Carbohydrate 55 grams, Fiber 6 grams, Protein 40 grams, Sugar 6 grams

DAN DAN NOODLES



Dan Dan Noodles image

Dan Dan noodles have it all! A pile of bouncy, chewy noodles and a meaty, peanutty sauce with flavor for days. My version includes some greenery with baby bok choy, and it's based on a recipe my mom used to make. It's a Chinese Sichuan dish, and it's heavy on the chile oil.

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 23

1 tablespoon neutral oil
1 pound ground pork
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
3 cloves garlic, sliced thinly
1 tablespoon fresh ginger, finely chopped
2 tablespoons Shaoxing cooking wine (or substitute sherry cooking wine)
2 tablespoons soy sauce
8 ounces baby bok choy, rinsed, ends trimmed, and halved
1 pound fresh ramen-style egg noodles
Peanut Sauce, recipe follows
Chile Oil, recipe follows
Chopped roasted, unsalted peanuts, for serving
1/4 cup (56 grams) chile oil, store-bought or recipe below
1/4 cup (70 grams) creamy, unsweetened peanut butter
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon honey
Freshly ground black pepper
1 cup (226 grams) neutral oil
2 tablespoons Sichuan peppercorns, crushed
1/4 cup (32 grams) coarse red chile pepper powder
2 teaspoons kosher salt

Steps:

  • Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
  • Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
  • To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
  • In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside.
  • Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.

HOT-AND-SOUR PEANUTTY NOODLES WITH BOK CHOY



Hot-and-Sour Peanutty Noodles with Bok Choy image

Provided by Kerri Conan

Categories     Ginger     Leafy Green     Nut     Pasta     Vegetarian     Dinner     Peanut     Healthy     Vegan     Bok Choy     Noodle     Soy Sauce     Self     Pescatarian     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

8 ounces whole-wheat spaghetti
2 1/4 teaspoons kosher salt, divided
1 tablespoon canola or sunflower oil
1 large shallot, sliced
1 piece (about 1 inch) ginger, peeled and finely chopped
1 pound baby bok choy, leaves and stems separated, roughly chopped
1 red bell pepper, sliced
3/4 cup low-sodium vegetable stock or water
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1/2 cup chopped unsalted roasted peanuts
1/4 teaspoon red pepper flakes (or more to taste)

Steps:

  • Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.

BABY BOK CHOY IN THE WOK



Baby Bok Choy in the Wok image

This is a fast and easy recipe for cooking bok choy or baby bok choy. You can adjust the amount of flavor by adding more or less sake/soy sauce mixture (use equal amounts). We've found that adding the sesame oil at the end gives it more sesame flavor, but you could also just cook the bok choy in a mixture of vegetable and sesame oil. When in doubt, it's best to slightly undercook the bok choy.

Provided by Stovepipe

Categories     Greens

Time 19m

Yield 2-3 serving(s)

Number Of Ingredients 7

4 baby bok choy (halved or quartered, depending on size)
2 garlic cloves, minced
1/2 carrot, thinly sliced (optional)
2 tablespoons sake or 2 tablespoons rice wine
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 teaspoon sesame oil (optional)

Steps:

  • Wash and slice all vegetables first.
  • Combine sake and soy sauce in equal amounts in a small bowl.
  • Heat up vegetable oil in a wok over high heat. Add garlic and stir fry briefly but don't brown. Add carrot next, if using. Stir fry briefly; then add all bok choy pieces at once and continue stir frying over high heat until halfway done.
  • Add sake/soy sauce mixture and continue cooking until the bok choy is just done. Turn off heat and stir in sesame oil, if using; serve.

Nutrition Facts : Calories 165.4, Fat 13.8, SaturatedFat 1.8, Sodium 1058.3, Carbohydrate 4.5, Fiber 1, Sugar 1.3, Protein 3.4

SAUTéED BABY BOK CHOY



Sautéed Baby Bok Choy image

A perfect side dish for chicken adobo, the national dish of the Philippines, or any other meat dish.

Provided by Sam Sifton

Categories     easy, quick, weekday, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 8

2 tablespoons neutral cooking oil, like canola
2 garlic cloves, peeled and minced
1 ½-inch piece ginger root, peeled and minced
¼ teaspoon red-pepper flakes, or to taste
4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
1 tablespoon soy sauce
1 tablespoon chicken stock or water
Toasted sesame oil for drizzling

Steps:

  • In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
  • Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
  • Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
  • Remove to a warmed platter and drizzle with sesame oil.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 1 gram, TransFat 0 grams

BABY BOK CHOY AND SHIITAKE STIR-FRY



Baby Bok Choy and Shiitake Stir-Fry image

As easy Asian dish loaded with flavorful mushrooms.

Provided by RuthE

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 10

½ cup low-sodium chicken or mushroom broth
2 tablespoons oyster sauce
2 tablespoons rice wine or dry sherry
2 teaspoons cornstarch
1 ½ tablespoons peanut or vegetable oil
2 medium garlic cloves, minced
1 (1 1/2 inch) piece ginger root, peeled and minced
½ teaspoon kosher salt
3 ½ ounces shiitake mushrooms, stems discarded and caps sliced
1 ¼ pounds baby bok choy, chopped

Steps:

  • Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
  • Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
  • Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 7.2 g, Cholesterol 0.5 mg, Fat 5.4 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 407.3 mg, Sugar 2.1 g

SPICY GINGER PORK NOODLES WITH BOK CHOY



Spicy Ginger Pork Noodles With Bok Choy image

Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

12 ounces baby bok choy (3 or 4 small heads)
1 ounce ginger root (1 fat 2-inch-thick knob)
Kosher salt
8 ounces rice noodles, not too thin
2 tablespoons peanut or safflower oil
1 pound lean ground pork
1/4 cup plus 1 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 cup thinly sliced scallions
3 garlic cloves, finely chopped
1 fresh Thai or habanero chile, seeded if desired, thinly sliced
2 tablespoons toasted sesame seeds
1 1/2 teaspoons sesame oil, more for drizzling
Cilantro or torn basil, for serving
Black vinegar, for serving

Steps:

  • Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
  • Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
  • Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
  • Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
  • Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
  • Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams

SAUTEED BABY BOK CHOY



Sauteed Baby Bok Choy image

Large bok choy can also be used: Just trim the stem ends and cut the heads into 2-inch pieces. Try serving alongside our Soy-Honey-Glazed Arctic Char.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Time 15m

Number Of Ingredients 5

2 teaspoons safflower oil
1 teaspoon minced garlic
2 teaspoons minced ginger (from a 1-inch piece)
12 ounces baby bok choy (about 6 small heads), halved lengthwise, then thoroughly washed and drained
1 tablespoon low-sodium soy sauce, plus more for serving

Steps:

  • Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve.

TOFU WITH BABY BOK CHOY AND RICE NOODLES



Tofu with Baby Bok Choy and Rice Noodles image

The noodles can also be soaked in boiling water once, for 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Time 30m

Number Of Ingredients 11

1 package (8 ounces) thin rice noodles
1 package (14 ounces) firm tofu, drained
1/3 cup unseasoned rice-wine vinegar
2 teaspoons minced peeled fresh ginger (from a 2-inch piece)
2 tablespoons chopped scallions, plus more, sliced, for serving
6 heads baby bok choy (6 ounces), thinly sliced lengthwise
Coarse salt
1/2 cup low-sodium soy sauce
2 tablespoons honey
1/4 cup chunky or smooth peanut butter
Chopped peanuts and thinly sliced Thai chiles, for serving

Steps:

  • Place noodles in a baking dish and cover with very hot tap water. Let stand 10 minutes. Drain; repeat twice more, or until tender.
  • Meanwhile, slice tofu into eight 1/2-inch pieces. Drain on paper towels. Stir together vinegar, ginger, and scallions in a bowl; toss 3 tablespoons of mixture with bok choy in another bowl. Season with salt. Stir soy sauce, honey, and peanut butter into remaining vinegar mixture. Arrange tofu in a single layer in a baking dish; pour soy-sauce mixture over top, turning tofu to coat.
  • Divide noodles, tofu, and bok choy among 4 serving bowls. Drizzle with soy-sauce mixture. Top with peanuts, scallions, and chiles.

SESAME SOBA NOODLES WITH CUCUMBER, BOK CHOY, AND MIXED GREENS



Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens image

Provided by Sara Foster

Yield Makes 6 servings

Number Of Ingredients 20

1/2 cup fresh orange juice
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons chopped peeled fresh ginger
2 tablespoons fresh lime juice
1 tablespoon finely grated orange peel
1 tablespoon soy sauce
2 garlic cloves, peeled
1 1/2 teaspoons finely grated lime peel
2 teaspoons dried crushed red pepper, divided
1/3 cup canola oil
8 ounces soba noodles
1 teaspoon Asian sesame oil
3 cups (loosely packed) mixed baby greens
2 heads of baby bok choy, cored, thinly sliced crosswise
1 English hothouse cucumber, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/3 cup chopped fresh cilantro plus sprigs for garnish
2 tablespoons chopped fresh mint
Salted roasted peanuts

Steps:

  • Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
  • Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.
  • Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve.

Tips:

  • Use fresh baby bok choy: Fresh baby bok choy has a crisp texture and a slightly sweet flavor. If you can't find baby bok choy, you can use regular bok choy, but be sure to cut it into small pieces.
  • Don't overcook the baby bok choy: Baby bok choy cooks quickly, so be careful not to overcook it. Overcooked baby bok choy will become limp and lose its flavor.
  • Use a creamy peanut butter: Creamy peanut butter will give the sauce a smooth and rich texture. If you don't have creamy peanut butter, you can use regular peanut butter, but be sure to add a little bit of water or milk to thin it out.
  • Add some spice to the sauce: If you like a little bit of heat, you can add some red pepper flakes or Sriracha sauce to the sauce. You can also add some grated ginger or garlic for extra flavor.
  • Serve the noodles immediately: The noodles are best served immediately after they are cooked. If you let them sit for too long, they will start to absorb the sauce and become mushy.

Conclusion:

Baby bok choy with peanut butter noodles is a quick and easy dish that is perfect for a weeknight meal. The baby bok choy is crisp and tender, the peanut butter sauce is creamy and flavorful, and the noodles are perfectly cooked. This dish is sure to be a hit with the whole family.

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