Spicy Bok Choy & Scallion Noodles

As we explore the different items we get in a weekly farm basket, we find new and interesting ways to use things. In this case it’s bok choy. Now, this isn’t the most unique vegetable, we’ll admit, we just haven’t found consistently tasty ways to use it correctly. And we’re sure there’s so many more to come. This comes, once again, from Melissa Clark in NYTimes food and we’ve substituted her suggested pork with a Beyond sausage and some turnips, if you can believe it, and it worked great.

For this you’ll need: x1 package of pad thai noodles, 2 Tbsp + 1/4 cup soy sauce, x2 + 1/2 Tbsp rice vinegar, 2 bunches of scallions (chopped), 1 Beyond sausage (cut into quarters lengthwise and then cut into 1/2″ chunks), x4-5 small white turnips (peeled and cut into 1/2 pieces), x4-5 small heads of bok choy, 1/2 habanaro or jalapeno pepper (deseeded and chopped into small pieces), 2″ piece fresh ginger (peeled and chopped small), x2 cloves garlic (crushed and chopped), 2 Tbsp peanut oil, 1 Tbsp sesame oil, 2 Tbsp sesame seeds.

Bring a large pot of slightly salted water to a boil and add in noodles. Cook per the package instructions (probably about 5 mins), drain and rise with cool water. Then rise again. Set aside.

In a large skillet heat 1 Tbsp peanut oil. Add in your veggie sausage and turnip, reduce to medium heat and cook until browned on all sides, stirring frequently, about 10 mins. Turn off the heat, add 1/2 Tbsp rice vinegar and 2 Tbsp soy sauce, stir well and remove with a slotted spoon to a small bowl.

Cut the leaves from the bok choy and set aside whole. Chop the stems into small pieces, leaving the hard cores behind.

In the same skillet, add another 1 Tbsp peanut oil over medium heat. Add in 1/2 of the scallions, chopped ginger, garlic and pepper. Stir well until fragrant – about 1 min. Add in the chopped bok choy stems and the cooked sausage and turnip, stir well and cook until just beginning to soften – about 2 mins. Add in the bok choy leaves and stir until they are wilted – about another minute.

Add the noodles to the skillet along with 1/4 cup soy sauce and 2 Tbsp rice vinegar. Stir well to combine and turn off the heat. Continue to stir well.

Place everything into a large serving bowl, add the other half of the chopped scallions and sesame oil, toss well and serve.