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Cold Noodles with Bok Choy and Shredded Chicken

Other

Contributed by: Adapted from The Woks of Life

Cold Noodles with Bok Choy and Shredded Chicken

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Boy Choy is a brassica, a genus of plants in the cabbage and mustard family, along with kale, broccoli and collard greens. Bok Choy is a type of cabbage, coming to the United States by way of Chinese immigrants in the 1800s. Both the stem and leaves are perfectly edible, and they add a nice crunch to this cold noodle recipe. We don't use any salt during the cooking process because the soy sauce provides enough - you won't miss it.

This recipe is adapted from a similar recipe from The Woks of Life, a family-run website that is known as the online authority on Chinese cooking in English.

 

 

 

Serves:
4 servings
Total Time:
40 minutes
Prep Time:
15 minutes
Cook Time:
25 minutes

Ingredients


Pasta - ½ box of pasta (8 oz), any shape Chicken - 2 boneless, skinless chicken breasts OR 1, 15.5oz can of chickpeas OR 1 can tuna Salt - to taste (optional) Ginger - 2” nub of fresh ginger Scallion - 2 Garlic - 4-6 medium cloves (depends on how much you love garlic!) Sugar - 4 teaspoons (or alternative sweetener of choice*) Oil - 2 Tablespoons toasted sesame oil Rice-Vinegar - ¼ cup Soy-Sauce - ¼ cup reduced sodium soy sauce Bok-Choy - 1 lb, OR kale, spinach, collards, chard etc. Peanuts - ⅔ cup dry roasted (optional) Sriracha - to taste Toppings - chopped cilantro or scallions, lime wedges

Instructions

Step 1
Cook pasta according to box instructions.
Step 2
Season your chicken evenly with salt. Set aside.
Step 3
Wash all produce.
Step 4
Slice have the ginger, and roughly chop two scallions. Add to a small pot of water and bring to a simmer. Add the chicken to the pot, and let is come back up to a boil over high heat.
Step 5
Once boiling, turn off the heat. Cover the pot and let the chicken sit in the hot water for 20 minutes. Check the chicken after 20 minutes to make sure it is fully cooked.* Them remove from water, and allow to cool before slicing into thin strips.
Step 6
Peel and mincer remaining ginger and garlic. Add to a large bowl bowl. Add the sugar, sesame oil, vinegar, and soy sauce to the bowl.
Step 7
Add the noodles and chicken to the sauce. Toss to combine.
Step 8
Slice bok choy into ribbons and add to the bowl, tossing to combine.
Step 9
Serve, and top with peanuts sriracha, and any additional toppings you like. This can be eaten hot or cold.

Notes

*Using a meat thermometer is the safest way to tell if your chicken is fully cooked. Insert the thermometer into the thickest part of the chicken (without touching bone). It must reach an internal temperature of at least 165 degrees Fahrenheit. You can also check to see it's cooked by cutting in to the thickest piece, and making sure it is no longer translucent or slimy.

Nutrition Information

Calories:
552 Calories
Fat:
22
Saturated Fat:
3
Carbohydrates:
Net Carb: 56
Dietary Fiber:
8
Protein:
38
Sodium:
700