When I realized that I had vermicelli noodles and bok choy I knew I wanted to make this. Not that I had a recipe. I googled, found a few, and went for the easiest one. Well, maybe it wasn’t the easiest. It involved blanching vegetables, a thing I’ve never done before.
Making this took way longer than I thought. There was the carrot washing, the drying, the dicing (I really should buy a kitchen mandolin), doing all of that for the bok choy, then the cooking, the cooling, the patting dry again, and oh man there are so many steps to this. I suggest taking time to prep and being better organized than I was.
This is one of those recipes where there’s not really a recipe (hypocrite, thy name is me). You add in as much as you think you’d like. I had 7 small-ish carrots and one little head of bok choy, and then two big handfuls of noodles (I made enough for left-overs). Next time I’d add more bok choy or maybe some other veggie (I don’t know… snow peas?).
Noodles with Julienne Carrots and Bok Choy (An approximation)
Wash, dry, and peel the carrots. Cut into long thin shapes (I tried for slightly larger than matchstick-size, but I lack consistency). Do the same for the bok choy.
Bring a pot of water to a boil. Add the carrots for 60 seconds, remove carrots using a slotted spoon (or sieve if you don’t have a slotted spoon), put into a colander and rinse under cold water for 60 seconds. Dry.
Using the same pot of water, put in the bok choy for 30 seconds, remove, rinse under cold water, dry.
I was going to use the same pot for the noodles but the bok choy turned the water green. I was worried about my noodles tasting too ‘greeny’, so I poured it out and brought another pot of water to boil. Thankfully I had carrot top pesto to make while I was waiting.
- Side note: the blanched veggies smelled and looked great. The blanching is supposed to kill enzymes or something. I’ve always just used them raw, but this is an interesting way to pre-cook them.
The noodles went in for 1 minute, then were rinsed under cold water. The recipe I found said to chop the noodles into 6 inch pieces so that they’d fry better, but since the noodles were just a huge mass I wasn’t very precise. I may have gone a bit knife-crazy, because I ended up with diced noodles that were 3″ or less. At least that made it easier for me to eat this dish with a spoon.
I heated up some sesame oil in the pan (enough to cover the pan), and added the noddles. Then I added the carrots and bok choy, and some soy sauce. I pretty much added soy sauce until it turned the colour I wanted. Then I added some greek spice mix, because I was worried that it would be bland.
I was super hungry by this point so I just cooked everything until my patience ran out.
However, I made sure to toss sesame seeds on top before eating, to make it look good.
End Result: Good enough, but could have used more spices/veggies.