Stir-Fried Wonton Noodles with Bok Choy & Radishes

Stir-Fried Wonton Noodles

with Bok Choy & Radishes

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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Stir-fries are all about building layers of flavor. For the base of our stir-fry, we’re cooking shiitake mushrooms with ginger, garlic, and scallions. Next, we’re adding baby bok choy (which retains a bit of crisp texture), then tossing the vegetables with tender wonton noodles in a spicy hoisin-based sauce. Cashews and marinated radishes make for crunchy garnishes alongside a sprinkling of furikake (a blend of dried seaweed and sesame seeds).

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Prepare the ingredients & marinate the radishes:
1 Prepare the ingredients & marinate the radishes:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the mushroom stems; thinly slice the caps. Peel and finely chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl with the vinegar; season with salt and pepper and stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the mushrooms:
2 Cook the mushrooms:

While the radishes marinate, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Season with salt and pepper.

Add the aromatics:
3 Add the aromatics:

Add the garlic, ginger, and scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.

Add the bok choy:
4 Add the bok choy:

Add the bok choy to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Add 2 tablespoons of water and cook, stirring frequently, 2 to 3 minutes, or until the water has cooked off. Season with salt and pepper to taste.

Cook the noodles:
5 Cook the noodles:

While the bok choy cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Reserving ½ cup of the noodle cooking water, drain thoroughly.

Finish the noodles & plate your dish:
6 Finish the noodles & plate your dish:

To the pan of cooked vegetables, add the cooked noodles, hoisin sauce, half the marinated radishes and all of the radish marinating liquid, half the reserved noodle cooking water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat and stir in the fromage blanc. Season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Top with the remaining marinated radishes. Garnish with the furikake and cashews. Enjoy!

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1 Prepare the ingredients & marinate the radishes:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the mushroom stems; thinly slice the caps. Peel and finely chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl with the vinegar; season with salt and pepper and stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

2 Cook the mushrooms:

While the radishes marinate, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Season with salt and pepper.

Cook the mushrooms:
Add the aromatics:
3 Add the aromatics:

Add the garlic, ginger, and scallions to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.

4 Add the bok choy:

Add the bok choy to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Add 2 tablespoons of water and cook, stirring frequently, 2 to 3 minutes, or until the water has cooked off. Season with salt and pepper to taste.

Add the bok choy:
Cook the noodles:
5 Cook the noodles:

While the bok choy cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Reserving ½ cup of the noodle cooking water, drain thoroughly.

6 Finish the noodles & plate your dish:

To the pan of cooked vegetables, add the cooked noodles, hoisin sauce, half the marinated radishes and all of the radish marinating liquid, half the reserved noodle cooking water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat and stir in the fromage blanc. Season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Top with the remaining marinated radishes. Garnish with the furikake and cashews. Enjoy!

Finish the noodles & plate your dish: