Spicy Rice Noodles with Bok Choy, Kale, and Mushrooms

Serves 4 | 15 minutes prep/cook

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INGREDIENTS

  • olive oil for sautéing
  • 1 large head of bok choy, chopped
  • 1 cup kale, chopped
  • 2 cups mushrooms, sliced
  • 2 or 3 cloves of garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon ground ginger
  • 12 oz rice noodles
  • 4 cups vegetable broth
  • 2 tablespoons miso paste

Heat a thin layer of olive oil in a large sauté pan or a large pot on medium heat.  Add the bok choy, kale, mushrooms, garlic, red pepper flakes and ginger.  Cook for 2 to 3 minutes or until the vegetables start to wilt and reduce.

Meanwhile, in a different large pot, add the miso paste to the vegetable broth and bring to a boil.  Once boiling, add the rice noodles.  Cook them according to package, being careful not to overcook.

When the noodles have 4 minutes left (which may be right when you put them in– mine only needed to cook for 4 minutes according to the package), add the bok choy mixture from the other pot and stir to combine.

Add salt and more red pepper flakes if needed.

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