Spicy Rice Noodles with Bok Choy, Kale, and Mushrooms

Serves 4 | 15 minutes prep/cook



  • 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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s