Ramen Noodles with Bok Choy, Carrots & Sugar Snap Peas

Almost done with all of the greens from CSA Week #1 (items marked with *).  The scallions really make the dish pop.

Lunch for 2, please.

1 carrot
1 head of bok choy*
1/2 cup sugar snap peas
2 scallions
Sesame oil

1/4 cup tamari
2 tablespoons agave
Sprinkle of corn starch

2 ramen noodle cakes

Cook noodles according to package.  Thinly slice the scallions and set aside.

Peel the carrots and then keep peeling them until there is no more carrot.  Saute in sesame oil.

Slice the sugar snap peas on the bias (I like when the little peas fall out) and add to the carrots.

Chop up the bok choy and add to the vegetables to wilt.

Pour the soy sauce, agave, and water into the vegetables.  Sprinkle a little corn starch and mix gently with tongs.

Drain the noodles and drop into the vegetable mixture.  Toss to coat.  Top with a big handful of scallions (1 per person.)  Enjoy!

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