My new favorite easy lunch

Rice Noodles with Bok Choy and Broccoli Rabe

We’ve been getting a lot of purple sprouting broccoli in our veg box and I do like it a lot.  And in an effort to up my greens, I started cooking it for lunch and throwing in all sorts of other green things that happen to be hanging out in my fridge.  

Rice Noodles with Bok Choy and Broccoli Rabe

• bok choy
• burple Sprouting broccoli (or broccoli rabe)
• rice noodles
• green or spring onions, thinly sliced
• tamari
• vegetable oil
• toasted sesame oil
• ground cayenne

This lunch is super easy!  Begin boiling water for pasta – while waiting for the water to boil chiffonade the bok choy – if this is new to you, it’s really easy to chiffonade!  Simply stack the leaves of bok choy on top of one another and roll up like a big fat cigar, as seen below:

Roll the leaves together.

Then thinly slice so that you get nice thin strips:  

Such nice thin strips! This is a great way to cut fresh basil too - just do the same thing and slice really thinly.

Roughly chop the broccoli.  

Purple sprouting broccoli.

Once water is boiling add the rice noodles.  When the noodles are about half way done, throw in the chopped up broccoli so that it cooks with the pasta.

Broccoli added to cooking noodles - save yourself from having to wash another pot!

When both broccoli and pasta are done, drain and return to pot and return pot to stove, over very low heat.  Drizzle with a little oil to prevent noodles from sticking to pan.  Add the bok choy and green onions and stir to mix.  Keep stirring until bok choy wilts.  Drizzle with tamari, sesame oil, and cayenne. Serve!  This is also good topped with some toasted sesame seeds.    

I like lots of cayenne - but you can adjust to taste.