Stir-Fried Rice Vermicelli with Bok Choy and Tatsoi

Stir-Fried Bok Choy and Tatsoi with Rice Vermicelli (640x455)

I was super happy to pick up my first Pinckney’s Produce CSA box of the season last Thursday. The first week’s box contained: bok choy, tatsoi, strawberries, spring lettuce mix, spring onions, Swiss chard, and mustard greens (which I swapped out for another head of bok choy).

Spring 2014 CSA Box #1

We ate through our CSA box quickly. My boys ate the strawberries. I sautéed the Swiss chard with one of the spring onions for a side dish one night. I made several salads with the spring mix. I prepared Stir-Fried Bok Choy and Broccoli with Chicken with some of my bok choy, and then used the remaining head for this noodle dish. Can’t wait to get our next box on Thursday.

Stir-Fried Rice Vermicelli with Bok Choy and Tatsoi

8 ounce rice vermicelli (about 1/2 a package)

3 tablespoons soy sauce (use tamari for a gluten-free option)
2 tablespoons Chinese rice (cooking) wine
1 teaspoon sesame oil
1 tablespoon sugar
2 tablespoons water
1 teaspoon sambal olek or sriracha (optional)
1 teaspoon cornstarch

1 tablespoon canola oil
1 small onion, slivered
3 cloves garlic, minced
1-inch piece ginger, peeled and minced
2 carrots, peeled, cut into thirds, and julienned
4 ounces mushrooms, sliced
1 large head bok choy, chopped
1 small bunch tatsoi, chopped

crushed peanuts

Prepare the ingredients before starting to cook. Once everything is ready, this stir-fry comes together fairly quickly.

Soak the rice vermicelli in a large bowl with enough hot water to cover for about 15 minutes or until they soften. Drain in a colander and set aside.

In a small bowl, combine the soy sauce, Chinese rice wine, sesame oil, sugar, water, sambal olek (or sriracha), and cornstarch. Set sauce aside.

Heat a wok (or large sauté pan) over high heat. Add 1 tablespoon of oil and then add the onions. Stir-fry until the onions start to soften. Add the garlic and ginger and stir-fry until fragrant, about 1 minute. Add the carrots and mushrooms and continue to stir-fry until the mushrooms start to release some of their liquid. Next, add the bok choy and tatsoi and cook another minute. Add the softened and drained rice noodles and the reserved sauce. Stir-fry until everything is heated through and the noodles have absorbed the sauce. This may take up to two or three minutes. Serve the noodles hot or at room temperature with a sprinkling of crushed peanuts on top.




7 Comments on “Stir-Fried Rice Vermicelli with Bok Choy and Tatsoi”

  1. The Recipe Box says:

    Looks delicious! We discovered Tatsoi last year in our CSA box and we love it. Sad that we didn’t join this year, but looking forward to growing it all ourselves!

  2. MamaD1xx4xy says:

    Great looking produce!

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