Asian Noodles with Chicken and Bok Choy

chicken noodlesYou know how it is: you need something for a quick supper, and have no idea what to do with the random collection of things in the fridge. I had leftover cooked spaghetti noodles, bits of chicken, and three small bok choy. 

I have found that the trick of using ‘found objects’ for supper lies more in inspiration than technique. It was the bok choy that took my thoughts in an Asian direction, and once I did, this came together quickly. It’s good! This will be a repeat in our house, and I might even make extra noodles just to have some leftover! 

  • peanut oil
  • 1/4 tsp red pepper flakes [optional]
  • 2 slices ginger root
  • 1 clove garlic, minced
  • leftover noodles, enough for 2
  • leftover chicken, chopped or shredded, about 2 cups
  • 3 baby bok choy
  • 3-4 green onions, white and pale green parts only, minced
  • 1/2 c coarsely chopped roasted peanuts
  • soy sauce

Prep the bok choy: separate the leaves from the central core. For any large leaves, cut them in half lengthwise.

In a skillet over medium heat, add enough peanut oil to coat the bottom of the pan. Add the ginger slices, minced garlic, and red pepper flakes (if using), and cook just a bit to release their fragrance. Add the bok choy, and stir to coat with the oil. Cover and cook until just tender, about 3 minutes.

Now add everything else to the pan: noodles, chicken, green onions, and peanuts. Add in some soy sauce – I used about 2 Tbsp. You could, I suppose, add in some fish sauce, though I didn’t think of it at the time. Toss to combine and heat through.