Quick Cook: A summery picnic salad of bok choy and sesame noodles
If you love a meal with maximum flavor but minimal fuss, this recipe is for you.
Thinly sliced bok choy is thrown in with soba noodles just before draining them, giving you perfectly blanched greens and silky noodles in just four minutes. Tossed with a rich and nutty tahini-sesame dressing and sliced green onion and topped with crispy fried onions and toasted sesame seeds, this ultra-coated noodle dish is chock full of texture, flavor and — most importantly — ease.
This dish is best served at room temperature shortly after dressing it. For a lunch on the go or a picnic dinner, bring the dressing in a separate container. Ditto for the crispy toppings to preserve their texture.
Lazy Bok Choy and Tahini Sesame Soba
Serves 3 to 4
INGREDIENTS
6 ounces soba noodles
3 baby bok choy, finely sliced
2 tablespoons tahini
1 tablespoon soy sauce
2½ tablespoons seasoned rice vinegar
½ teaspoon toasted sesame oil
1 to 2 teaspoons sambal oelek or chili garlic paste
½ cup sliced green onion
¼ cup crispy fried onion
1 tablespoon toasted sesame seeds
DIRECTIONS
Bring a pot of salted water to a boil. Add the soba noodles and cook for 3 to 4 minutes or until just al dente. Add the sliced bok choy to the boiling water and immediately drain in a colander. Allow to cool to room temperature.
To make the dressing, combine the tahini, soy sauce, rice vinegar, sesame oil and sambal oelek (to taste) until smooth. Pour over the bok choy noodles and toss to coat evenly. Top with the fresh green onion, fried onion and sesame seeds and serve immediately.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.