Nothing says wholesome and comforting like a hearty bowl of brown rice noodles with veggies. This 30-minute meal is the perfect weeknight dish to enjoy when you are looking for something savory, slightly spicy, and a whole lot delicious! Lemongrass offers a mild citrusy flavor that pairs well with fresh ginger, garlic, and crushed red pepper to create an irresistible punch of flavor. Topped with roasted peanuts and a fresh squeeze of lime, you’ve whipped up a restaurant-worthy meal right in your own home!
Heat a large stovetop pan over medium-high heat. Once hot, add the ginger, lemongrass, pepper, and bok choy stems (save the leaves for later). Cook for 1–2 minutes until fragrant.
2
Stir in the lime leaves, cumin, coriander, turmeric, and tamari.
3
Add the coconut milk and vegetable broth and bring to a simmer for 7–10 minutes, cooking until the broth is about 25% reduced.
4
Meanwhile, cook the noodles according to directions.
5
Once the noodles are cooked, drain them and add them plus the bok choy leaves to the broth, stirring until the leaves are tender.
6
Divide the noodles between two bowls and top each with optional chopped cilantro and peanuts. Serve with lime wedges and black pepper, if desired.
Chef's Notes
Substitutions
Substitute bok choy with shredded napa cabbage, broccoli, zucchini, cauliflower, or shaved brussels sprouts.
Substitute lemongrass with lemon zest, lime zest, lime leaves, or preserved lemons.
Substitute brown rice noodles with buckwheat noodles or your favorite legume-based noodles.
Flour-Free
Substitute brown rice noodles with zucchini noodles, sweet potato noodles, butternut squash noodles, or your favorite veggie noodle of choice.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
1tbspginger (grated)
2tbsplemongrass (grated)
1dried chili peppers (optional)
1bunch bok choy (stems and leaves chopped, stems separated from the leaves)
2Makrut lime leaves
1tspground cumin
1tspground coriander
½tspground turmeric
2tbsporganic tamari (reduced-sodium, or coconut aminos)
Heat a large stovetop pan over medium-high heat. Once hot, add the ginger, lemongrass, pepper, and bok choy stems (save the leaves for later). Cook for 1–2 minutes until fragrant.
2
Stir in the lime leaves, cumin, coriander, turmeric, and tamari.
3
Add the coconut milk and vegetable broth and bring to a simmer for 7–10 minutes, cooking until the broth is about 25% reduced.
4
Meanwhile, cook the noodles according to directions.
5
Once the noodles are cooked, drain them and add them plus the bok choy leaves to the broth, stirring until the leaves are tender.
6
Divide the noodles between two bowls and top each with optional chopped cilantro and peanuts. Serve with lime wedges and black pepper, if desired.
