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4
Easy
1 hr
Published 2000
Keep in mind that Asian noodles, as opposed to Italian ones, are always cooked in boiling water until they are tender, never al dente. Furthermore, the water used for cooking the noodles is never salted.
For this recipe I recommend the early harvest, small and tender baby bok choy. Bok choy, which means “white vegetable” in Cantonese, is now available in many groceries in the U.S.