The Art of Making Bok Choy Peanut Noodles

As I begin to make my bok choy peanut noodles, it's clear that this dish is going to be a home run for my taste buds. The perfect balance of saucy, salty, and sweet notes will come together to create a slurpability experience like no other. To start, I'll need a third of a cup of creamy peanut butter - the best part about peanut noodles is that they're both salty and sweet, and the peanut butter provides a rich and nutty flavor.

In addition to the peanut butter, I'll also need a quarter cup of soy sauce, which will add depth and umami flavor to the dish. The best part about using soy sauce is that it enhances the natural flavors of the ingredients without overpowering them. To further balance out the saltiness of the soy sauce, I'll be adding two tablespoons of honey - a sweetener that will help to counteract the savory notes of the peanut butter and soy sauce.

To add even more richness and depth to the sauce, I'll be using two tablespoons of toasted sesame oil. The nutty flavor of the sesame oil complements the peanut butter perfectly, creating a beautiful harmony of flavors that will elevate this dish to new heights. Finally, I'll be adding the juice of half a lime to balance out the acidity of the soy sauce and the richness of the peanut butter. With these ingredients combined, I can already imagine the delicious flavors that will come together in my bok choy peanut noodles.

Before I can start cooking, I need to prepare the bok choy - a vegetable that pairs perfectly with the chewy noodles and savory sauce. To chop the bok choy, I'll first cut off the ends, which separates the leaves from the stalks. Then, I'll slice the bok choy into long skinny little lines, almost like noodle shape. This will allow me to cook the bok choy quickly and evenly, while also preserving its delicate texture.

With my ingredients prepared, it's time to start cooking. I'll place a big pot of salted boiling water on the stovetop and add fresh ramen noodles - treated with an alkaline solution that gives them their naturally yellow color. Since they're fresh, the noodles will only take about a minute or two to cook. To prevent them from sticking together, I'll give the noodles a quick stir.

Now it's time to cook the bok choy. I'll toss in the bok choy into the boiling water, allowing it to blanch for just 30 seconds. This will soften the veggies and make them bright green - the perfect contrast to the yellow noodles. With my sauce ready and my noodles cooking, I can now transfer the cooked noodles directly from the pot into the sauce.

As I combine everything together, I'm excited to see how all the flavors come together in harmony. The bright yellow noodles with the bright green bok choy are a sight to behold - and so is the delicious aroma of the peanut sauce wafting through the air. Taking a spoonful, I can taste the perfect balance of saucy, salty, and sweet notes that will leave me wanting more.

To finish off this dish, I'll add some splatters of sriracha for an extra kick of heat, as well as some peanuts for crunch - a nod to the classic combination of peanut butter and noodles. And finally, I'll nestle in some lime wedges on top, providing an extra burst of acidity to balance out the richness of the sauce. With my bok choy peanut noodles complete, I'm confident that this dish will be a home run for anyone who tries it.

"WEBVTTKind: captionsLanguage: enI am making my bok choy peanut noodles they're Saucy and salty and sweet they are a home run of slurpability for my sauce I'll start with a third of a cup of creamy peanut butter all the best peanut noodles have a lot of sauce a quarter cup of soy sauce other than the peanut element the best part about peanut noodles is that they're both salty and sweet two tablespoons of honey two tablespoons of toasted sesame oil adds beautiful richness and those toasty notes the juice of half a lime will balance the sauce out with acidity I'll use my fine zester to grate in two cloves of garlic and this is a great sauce you don't have to put it on noodles you can do it on veggies I really like it on brussels sprouts this is looking smooth and combined I'll set it aside and get my bok choy I love bok choy with these noodles because the texture Blends in nicely with the chewy noodles and also the flavor is mild so it's not overpowering the real star of the show which is the peanut sauce and the way that I like to chop it is first cut off the ends which separates the leaves and then I like to slice the bok choy into long skinny little lines almost like noodle shape and when they're small skinny lines like this they also cook really quickly it's also so much nutrients in bok choy I feel less fat hoovering up these noodles okay I'll set this aside for a sec while I get my noodles cooking I have a big pot of salted boiling water and fresh ramen noodles they're treated with an alkaline solution which makes them have this naturally yellow color since they're fresh they only take about a minute or two to cook give these a stir so they don't all stick together I'm going to toss in the bok choy now so the bok choy can essentially get blanched right in the noodle water and this will soften the veggies and also make them bright green it just takes about 30 seconds got my sauce right next to the pot so that I can transfer it directly from the noodle water into the sauce I love the bright yellow noodles with the bright green bok choy I am completely powerless against these noodles this is good toss this all together to get everything coated in that peanut sauce taking a peanut butter facial I could demolish this entire Bowl I'll get a serving plate is happier than a pile of noodles I'll finish with some splatters of sriracha some peanuts for crunch I like a lot of peanuts and then I'll Nestle in some lime wedges in case anybody needs added acidity those are extra saucyI am making my bok choy peanut noodles they're Saucy and salty and sweet they are a home run of slurpability for my sauce I'll start with a third of a cup of creamy peanut butter all the best peanut noodles have a lot of sauce a quarter cup of soy sauce other than the peanut element the best part about peanut noodles is that they're both salty and sweet two tablespoons of honey two tablespoons of toasted sesame oil adds beautiful richness and those toasty notes the juice of half a lime will balance the sauce out with acidity I'll use my fine zester to grate in two cloves of garlic and this is a great sauce you don't have to put it on noodles you can do it on veggies I really like it on brussels sprouts this is looking smooth and combined I'll set it aside and get my bok choy I love bok choy with these noodles because the texture Blends in nicely with the chewy noodles and also the flavor is mild so it's not overpowering the real star of the show which is the peanut sauce and the way that I like to chop it is first cut off the ends which separates the leaves and then I like to slice the bok choy into long skinny little lines almost like noodle shape and when they're small skinny lines like this they also cook really quickly it's also so much nutrients in bok choy I feel less fat hoovering up these noodles okay I'll set this aside for a sec while I get my noodles cooking I have a big pot of salted boiling water and fresh ramen noodles they're treated with an alkaline solution which makes them have this naturally yellow color since they're fresh they only take about a minute or two to cook give these a stir so they don't all stick together I'm going to toss in the bok choy now so the bok choy can essentially get blanched right in the noodle water and this will soften the veggies and also make them bright green it just takes about 30 seconds got my sauce right next to the pot so that I can transfer it directly from the noodle water into the sauce I love the bright yellow noodles with the bright green bok choy I am completely powerless against these noodles this is good toss this all together to get everything coated in that peanut sauce taking a peanut butter facial I could demolish this entire Bowl I'll get a serving plate is happier than a pile of noodles I'll finish with some splatters of sriracha some peanuts for crunch I like a lot of peanuts and then I'll Nestle in some lime wedges in case anybody needs added acidity those are extra saucy\n"