This is Molly’s version of the noodles her Mom would have on hand for her every time she flew home from college – they’re super nostalgic for her. Molly says slicing the bok choy into really long thin strips makes them eat nicely with the noodles and this dish is great at any temperature!
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 1 pound (454 grams) baby bok choy (about 5 heads)
- 1/3 cup (85 grams) natural, creamy, no-stir peanut butter
- 1/4 cup (60 grams) soy sauce
- 2 tablespoons (25 grams) toasted sesame oil
- 2 tablespoons (42 grams) honey
- 2 tablespoons (32 grams) freshly squeezed lime juice
- 2 garlic cloves, grated
- 1 pound (454 grams) fresh ramen noodles
- 1/4 cup (36 grams) roasted salted peanuts, coarsely chopped
- Lime wedges
- Sriracha or sambal
Instructions
- Bring a large pot of salted water to a boil.
- Trim the bulb ends of the bok choy and separate the leaves. Cut the leaves lengthwise into long, skinny strips and set aside.
- In a large mixing bowl, whisk together the peanut butter, soy sauce, sesame oil, honey, lime juice and garlic to make a smooth sauce. Set aside.
- Add the noodles to the water, stir and return to a boil. Start checking for doneness at 1 minute (though most brands will take 2 minutes or a little more), adding the bok choy into the pot during the last 30 seconds of cooking time.
- Drain the noodles and bok choy in a colander and shake to drain the excess moisture. Add to the bowl of peanut sauce. Toss well to coat the noodles in the sauce, separating and fluffing the noodles as you toss. Transfer to a serving bowl and sprinkle with the peanuts. Serve with lime wedges and sriracha or sambal.
- These can be made a day ahead. Leftovers also keep well for 2 or 3 days covered in the fridge and are good cold or at room temp.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 529 |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 1988 mg |
Reviews
So easy and delicious!! I did not have fresh ramen noodles, so I did have to use dry noodles and just made my best guess to approximate the amounts. This recipe is quite forgiving, so I was not worried and it came out great! I love bok choy and it is such an underused veggie, so I was happy to buy it and use it for this recipe. Definitely do not cook the bok choy longer than the 30 seconds at the end of cooking the pasta so that the crisp-tender integrity of it is preserved. I think it could use another veggie or two, so when I make it again, I will add julienne carrots and maybe some red pepper strips. I also added a few dashes of Sriracha to the peanut butter sauce. It really made a huge difference.
So easy and good.
If I use dry ramen or spaghetti would it still be a pound? I want to be sure I have enough sauce. Tx
Excellent! Used spaghetti instead of ramen noodles because that’s what was in the cabinet.Also added some shredded carrots and left over cut up chicken. It worked out. Definitely making this again
A bit sour as I dumped all the lime juice at once, instead of adding gradually. Otherwise, a quick and easy recipe to whip up when time poor.
So simple and so delicious! Paired it with some Asian chicken meatballs. This is going on the “rotation”!
Simply and delicious! Worked just fine with dried noodles I had on hand and perfect for using up the last few baby Bok Choi in the fridge!
Hi Molly,
My husband and I made this recipe and it was absolutely amazing, so good. We loved the bok choy. I added julienne carrots with a peeler to the dish for more veg.
This recipe will be a repeat for us.
We love your show. Ron & Lisa
My husband and I made this recipe and it was absolutely amazing, so good. We loved the bok choy. I added julienne carrots with a peeler to the dish for more veg.
This recipe will be a repeat for us.
We love your show. Ron & Lisa
Hi Molly! Where did you find your fresh Ramen noodles? We want to make this tomorrow so we’re going to check our Asian market and will purchase dried noodles nonetheless! This sounds SO tasty! Will offer a review once we make it. 🙂 I think we will add tofu too.
I sent this recipe to myself in a text and copied to my recipe card. Easy to make and oh so good.