A delicious Asian noodle dish to enjoy any time of the year.
16 oz. lo mein noodles or linguine
1/4 cup reduced-sodium soy sauce (use wheat/gluten-free if needed)
2 Tbsp. rice vinegar
2 Tbsp. honey
2 Tbsp. sesame oil
2 tsp. cornstarch
4 scallions, all the green and some of the white parts, sliced
1 1/2 tsp. minced garlic (about 3 cloves)
1 Tbsp. fresh ginger, peeled and minced
9-12 oz. bok choy, Swiss chard or spinach, leaves only, chopped
In a large stockpot, cook the noodles according to the package directions until they are al dente.
In a measuring cup, whisk together the soy sauce, vinegar, honey, 1 Tbsp. sesame oil and the cornstarch. Set it aside.
In a large heavy skillet, heat the remaining sesame oil over medium heat. Add the scallions, garlic and ginger and stir-fry them for 30 seconds. Add the bok choy, chard or spinach and sauté it until it begins to wilt, 2 – 4 minutes. Add the cooked noodles and sauce, and combine until well blended.