Stir-Fried Rice Stick Noodles With Bok Choy and Cherry Tomatoes

 

Rice noodles are delicate and light, and especially welcome to those who are gluten-intolerant. You might find it easier to use tongs for this once you’ve added the noodles to the pan. Bok choy is a member of the cabbage family and has all those antioxidant-rich phytonutrients that the brassicas are known for.

 

7 ounces thin rice stick noodles (1/2 of a 14-ounce package)

1/2 cup chicken or vegetable broth

1 tablespoon soy sauce (low-sodium if desired)

1 tablespoon Shao Hsing rice wine or dry sherry

1 tablespoon minced garlic

1 tablespoon minced ginger

1/4 teaspoon red pepper flakes or 1 to 2 teaspoons minced jalapeño

2 tablespoons peanut oil or canola oil

2 eggs, beaten

3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths

1 1/2 cups cherry tomatoes, halved

Salt to taste

1/2 teaspoon sugar

1 cup coarsely chopped cilantro (can include stems), plus additional sprigs for garnish

2 teaspoons sesame oil

1. Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, soy sauce, and rice wine or sherry in a small bowl. Combine the garlic, ginger, and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan.

2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan. Make sure that the bottom of the wok or pan is coated with oil and add the eggs, swirling the pan so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn the pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Season to taste. Allow to cool, then roll up and cut into strips 1/4 inch wide. Place near the wok.

3. Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili. Stir-fry no more than 10 seconds, until fragrant, and add the bok choy. Stir-fry for 1 minute, until it is bright green and the leaves are wilted, and add the broth mixture, the drained noodles, and the tomatoes. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the noodles are just tender and the tomatoes are beginning to soften. Add the cilantro and egg shreds, and the salt and sugar, and stir-fry another 30 seconds to a minute, until well combined. Add the sesame oil, stir together, and serve, garnished with cilantro sprigs if desired.

Yield: Serves four to six.

Nutritional information per serving (four servings): 340 calories; 12 grams fat; 2 grams saturated fat; 106 milligrams cholesterol; 49 grams carbohydrates; 2 grams dietary fiber; 381 milligrams sodium (253 milligrams if using low-sodium soy sauce; does not include salt added during cooking); 8 grams protein

Nutritional information per serving (six servings): 227 calories; 8 grams fat; 2 grams saturated fat; 71 milligrams cholesterol; 33 grams carbohydrates; 1 gram dietary fiber; 254 milligrams sodium (168 milligrams if using low-sodium soy sauce; does not include salt added during cooking); 6 grams protein

By MARTHA ROSE SHULMAN in NY Times

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