Loaded Sesame Noodles

I call these my Loaded Sesame Noodles, since there’s tons of great stuff added to this favorite. Fresh ginger, fresh garlic, edamame, peas, baby bok choy, and mushrooms add delicious flavors and textures. Using brown rice noodles make this dish gluten free, as well as fast cooking. Pair with your favorite protein, marinated in your preferred teriyaki sauce. This dish is great on its own as vegan, or with grilled skirt steak, chicken, tofu, or salmon.

*To make the cute bok choy rosette garnish, just horizontally chop off the bottom of one head of bok choy. The cut piece naturally makes the rose shape.

You’ll need:
Pack of brown rice sesame noodles, prepared according to package directions. This makes a lot, so I save some plain in the fridge for future use. I’ll use 3/4 of the noodles here.
6-8 heads baby bok choy, sliced length wise
A cup and a half of fresh green peas
2 scallions, chopped
4 cloves of garlic, finely chopped
4 tbsp fresh ginger, chopped finely or minced on a box grater
6 tbsp light soy sauce
4 tbsp maple syrup
2 tbsp sesame oil
1 1/2 tsp spicy chili sesame oil
2 cups sliced shiitake mushrooms
1 1/2 cups shelled edamame
Mirin to deglaze
Toasted sesame seeds

There are several steps, but all are quick.
Prepare noodles and set aside. Boil a small pot with water, and Blanche peas for 3 minutes, plunging into an ice bath to retain color and bite (an ice bath is a bowl of cold water with ice, this stops the cooking process). In a small saucepan, combine the garlic, ginger, soy sauce, sesame oils and maple syrup. Over medium heat, bring to a boil and actively simmer on low for 5 minutes.
In your largest sauté pan, drizzle a tbsp each of olive oil and sesame oil. Add the mushrooms and cook until tender and fragrant, several minutes. Deglaze with Mirin by the tbsp as needed. Add the bok choy and sauté until wilted. This will all go pretty quickly. Lower the heat. Add the noodles and the sauce that’s been simmered, stirring over a low flame to combine. Add the edamame and peas, tossing to coat. Allow all to heat in the pan, on low, for a minute or two. Transfer to your serving dish. Sprinkle with the chopped scallions and a generous amount of sesame seeds.