Prep 15 mins
Cook 15 mins
The Six O’Clock Scramble
- 16 ounces lo mein noodles (or linguine)
- 1⁄4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 2 teaspoons cornstarch
- 4 scallions, chopped
- 1 1⁄2 teaspoons chopped garlic
- 1 tablespoon minced peeled fresh ginger
- 9 -12 ounces bok choy, leaves chopped (or baby spinach)
- In a big stockpot, cook the noodles according to package directions until they are al dente; rinse them in cold water.
- In a measuring cup, whisk the soy sauce, vinegar , honey, 1 tablespoon sesame oil, and the cornstarch; set sauce aside.
- In a large pot, heat the remaining 1 tablespoon sesame oil over medium heat.
- Add in the scallions, garlic, and ginger; stir-fry for 30 seconds.
- Add in the bok choy and saute the greens until they begin to wilt, about 2 minutes.
- Add in the cooked noodles and the sauce; stir everything together until well blended, about 1 minute.
This was good. The dressing thickens up very nicely. I used fresh noodles from the Asian market and they got a little mushy. Next time, dry noodles and more veggies.