For when you’re wanting a good serve of veggies but a meal in under 10 minutes, look no further than cooking up some bok choy and cabbage with noodles. It’s kind of like two minute noodles, but healthier, because you’re getting a delicious dose of greens!
Soba noodles have been used for this recipe because they cook in 4 minutes, and sometimes we just need those meals that don’t require a lot of time or mental space. I’ve also used minimal ingredients for flavouring because then its likely that you’ll have things on hand and not have to worry about a shopping stop etc. But of course, if you want to add a bit of extra flavour then why not dress it up further with a coconut and sweet chilli dressing or something else of the likes, its yours for the taking!
Recipe for Bok Choy and Cabbage with Noodles
Prep time: 5 minutes
Cooking time: 10 minutes
Ingredients:
2 Bok choy
1/4 Green cabbage, sliced
1 Large green garlic, sliced (you could use more or less)
Sesame oil
4 tbsp Soy sauce
200g Soba noodles
Rice wine vinegar (optional)
Method:
1. Quarter and wash your bok choy to remove any dirt. Slice your cabbage and garlic.
2. In a saucepan, boil some water and add the noodles to cook. These can be cooking while you do your veggies. Make sure you set a timer to remind yourself to strain them at their cooking time.
3. In a frying pan, add sesame oil (I used a generous amount, so most of the base of the pan was thinly covered) and then pre-heat on the stove. First add your cabbage and garlic. Give it a quick stir and cover with lid for a minute.
4. Add the bok choy, stir through, and add the soy sauce. Cover for 1-2 minutes and then stir again. I cooked mine for about 4 minutes, but depending on how soft or crunchy you like your bok choy, you can adapt and cook it for more or less time
5. Serve the veggies on a bed of noodles.
I like mine to have a kick of acidity so I put about 1/4 tsps of rice wine vinegar on mine. You could also add a dash more soy if required.
Wanting some more protein? You can always boil some chicken breast and slice on top, or even some grilled fish would pair well.
If we get take away food its often buying a roast chicken. First of all, they’re yummy without the effort, but it is also the healthier alternative. Second of all, we usually don’t finish the entire chicken so I get to store some pre-cooked meat for the following day! So many wins. This would be one of the dishes that if I wanted to add some extra protein with whats on hand, I’d grab that from the fridge and mix some in.
Happy cooking.
