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This Month?s Packed Lunch: Stir Fried Noodles with Bok Choy and Mushrooms
For this month’s packed lunch, I chose this simple stir fried noodles. There are so many reasons why these are fabulous – they’re easy, you can add anything to them (vegetables, tofu, shredded chicken, etc.), they can be made for any meal, and they are good hot and cold. If you’re reheating them at work, make the sauce a little looser (add more pasta water), if you’re eating them cold, reduce the sauce until it’s thick and coats the noodles. My favorite Chinese restaurant delivers rice in these little plastic containers, which I wash and reuse (perfect for noodles), and I always save extra chopsticks (excellent for lunch on the go)!
Stir Fried Noodles with Bok Choy and Mushrooms Adapted from Cooking Light Serves 1. Leftover Potential: Double the batch for dinner and lunch, or to feed more than one! handful lo mein, linguine, spaghetti, or other noodle. 1 Tbsp sesame oil 1 bunch green onions, minced 2 cloves garlic, minced 1/2 cup mushrooms, thinly sliced 3 stalks bok choy, thinly sliced 1 tsp sugar 2 tsp lime juice 2 tsp chili sauce 1 tsp oyster sauce 1 Tbsp soy sauce chopped cilantro, to garnish (optional) 1. Cook the noodles in salted boiling water until tender, about 6-8 minutes. Drain, reserving 3/4 cup of the cooking liquid. 2. In a large saute pan, heat the oil over medium heat. Add the onions, garlic, and mushrooms and saute until the mushrooms are browned, about 4-5 minutes. 3. Add 1/4 cup of the cooking liquid and the boy choy, and cook until the liquid has evaporated and the bok choy is wilted, about 2-3 minutes. 4. Add the remaining ingredients, the noodles, and the remaining cooking liquid. Toss to combine and heat through (if the mixture looks too runny, reduce the sauce a little bit.
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