Ginger Bok Choy & Soba (page 176)with the addition of shelled edamame
I've made a similar dish several times, except I usually use whole-wheat noodles and call it "lo mein." I enjoy bok choy very much, and it always makes a great addition to Asian-type noodle dishes. This time, I went to the trouble to especially seek out soba noodles, which are generally more expensive than the whole-wheat noodles I usually have hanging out in the cupboard.
I tossed in a few handfuls of shelled edamame for a bit of extra oomph.
This was tasty, and enjoying, and comforting. But not necessarily great or exciting. Maybe it's just because this was really nothing new for me. As I mentioned, I've fed the family something similar many times, and I'll probably make it again many more times. It's a great lazy way to use up veggies and make a one-pot meal with pantry staples.
1 comment:
it's interesting, people's different tastes. i make this one once a week because we all love it so much. even the 5yo! :)
Post a Comment