Prep Time: 10 minutes   Cook Time: 10 minutes   Total Time: 10 minutes   Yield: 4 servings


For the sauce:

3 tablespoons dark sweet soy sauce
1 tablespoon regular soy sauce
2 teaspoons honey
1 teaspoon rice vinegar

For the noodles:

2 tablespoons olive oil
4 cloves garlic, minced
2 large portabella mushroom caps (about 6 ounces), sliced
14 to 16 ounces bok choy, ends trimmed, stems & leaves separated, then sliced
2 large eggs, beaten with a fork
8 ounces dry wide rice noodles, cooked according to package directions

For garnish (optional):

Chopped peanuts
Thinly sliced green onion
Bean sprouts
Lime Wedges

For the sauce:In a small bowl, whisk together all the ingredients for the sauce. Set aside.

For the noodles:Add the olive oil to a large nonstick skillet set over medium-high heat. When the oil is hot, add in the garlic and cook for 30 seconds, until fragrant. Add in the mushrooms and bok choy stems and cook for about 5 to 6 minutes, until the mushrooms have cooked down. Add in the bok choy leaves and continue to cook for another 2 to 3 minutes, until the veggies are all tender. Push the veggies to one side of the skillet, then pour the eggs into the other half and cook, stirring frequently, until scrambled.

Add the noodles and sauce to the skillet and cook, tossing frequently, for about 2 minutes, until hot and well combined. Remove from the heat. Season with salt, pepper and/or red pepper flakes as desired. Serve immediately with optional garnishes.

Recipe Adopted from


May 26, 2017