Sesame ginger noodle stir fry

I love a fragrant bowl of sesame ginger noodles mixed with bok choy and fresh mung beans. This Asian-style stir fry is light, moderately spicy and easy to make. All you need is a wok.

In this recipe, the soya sauce, lime juice and maple syrup enhance the flavour of the ingredients without smothering them in sauce. If you make this stir fry, I recommend using brown rice pasta.

Brown rice is gluten-free and has more minerals, vitamins, and compounds than the white kind. Eating brown rice regularly can help prevent or improve chronic diseases, such as diabetes and heart disease.

Sesame ginger noodle stir fry

2-4 servings

Equipment: a wok

Ingredients

  • 2 cups cooked (or softened) rice noodles or pasta.
  • 2 tablespoons (tbsp) sesame seed oil (or veggie oil)
  • 1 green onion, chopped
  • 1 garlic bud, pressed
  • 1 tbsp fresh ginger root, finely grated
  • 1 small section green chili or jalapeño pepper, deseeded and finely chopped (keep the seeds if you prefer spicy-hot)
  • 2 baby bok choy heads, chopped (see procedure)
  • ¼ cup soya sauce, naturally fermented & reduced salt
  • 1½ cups raw mung bean sprouts, rinsed well
  • Lime juice from one green lime (2 tbsps)
  • 2 tbsps maple syrup
  • Sesame seeds, toasted on stovetop for a few minutes in a dry pan

Procedure

Boil or soften the rice noodles/pasta according to package. Strain, rinse in cold water and set aside.

Put the chopped onion, garlic, ginger and jalapeño in a small bowl. Set aside.

For the bok choy, slice off the leaves from the stems and rinse them out in a sieve. The leaves can be kept whole or you can slice them in half if they are big. Set these aside in a bowl.

Chop the bok choy stems and rinse them out in a sieve. Set aside in a separate bowl.

Prepare, measure and line up all remaining ingredients prior to cooking.

Heat up the oil in your wok. Reduce heat and add the onion, garlic, ginger, and green pepper. Stir fry these for 30 seconds.

Add half the soya sauce and toss for another 30 seconds.

Add the bok choy stems and keep tossing for one minute.

Add the bok choy leaves, mung beans, and toss .

Add some lime juice, the rest of the soya sauce and maple syrup. Toss for one minute or until leaves begin to wilt.

Add the cooked noodles and keep tossing until the ingredients are well combined.

Sprinkle some sesame seeds and serve right away. Leftovers can be stored in a sealed container in the fridge.

Enjoy!

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Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

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