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Creamy flat rice noodles with charred bok choy, edamame, scallions and sesame.
Rachelle Johnson

Creamy Miso-Ginger Rice Noodles with Charred Bok Choy

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Rice noodles are coated in a glossy tahini–white miso sauce with fresh ginger, lime, and gluten-free tamari. Bok choy is seared separately so its stems stay crisp and the leaves turn silky at the edges; edamame adds protein and color. Loosen the sauce with warm noodle water just before serving for the loveliest texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Global / Fusion
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Noodles and vegetables
  • 8 oz dry flat rice noodles
  • 1 lb baby bok choy halved lengthwise and rinsed carefully
  • 1 cup thawed shelled edamame
  • 2 tsp neutral cooking oil
  • 3 scallions finely sliced
  • 1 tsp toasted sesame seeds optional
Creamy miso-ginger sauce
  • 3 tbsp smooth tahini
  • 2 tbsp certified gluten-free white miso
  • 1 ½ tbsp certified gluten-free low-sodium tamari
  • 1 ½ tbsp fresh lime juice
  • 1 tbsp finely grated ginger
  • 1 garlic clove finely grated
  • 1 tsp maple syrup
  • 1 tsp toasted sesame oil
  • ⅓ cup warm water plus additional reserved noodle water as needed

Equipment

  • Large pot
  • Wide skillet
  • colander
  • mixing bowl
  • whisk

Method
 

  1. Whisk tahini, white miso, tamari, lime juice, ginger, garlic, maple syrup, sesame oil and 1/3 cup warm water until completely smooth. The sauce should pour slowly from a spoon.
  2. Cook rice noodles according to package directions, stopping when just tender; stir occasionally so strands separate. Reserve 1 cup of the starchy cooking water, then drain and rinse briefly with warm water if the package recommends it.
  3. While noodles cook, pat bok choy dry, especially between stems. Heat neutral oil in a wide skillet over medium-high heat. Place bok choy cut-side down and sear 3–4 minutes until golden char marks appear.
  4. Turn bok choy, add 2 tablespoons water, cover and steam 1–2 minutes until stems are crisp-tender and leaves wilt. Transfer to a plate.
  5. Add edamame to the same skillet with 2 tablespoons water and warm 2 minutes. Reduce heat to low and add noodles and sauce, tossing gently. Add reserved noodle water by tablespoons until silky and glossy, not thick or sticky.
  6. Divide among four bowls and arrange the charred bok choy over the noodles. Finish with scallions, sesame seeds if using, and extra lime if desired.

Nutrition

Calories: 394kcalCarbohydrates: 62gProtein: 11gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 767mgPotassium: 337mgFiber: 5gSugar: 4gVitamin A: 5154IUVitamin C: 55mgCalcium: 198mgIron: 4mg

Notes

Miso selection: Check that the white miso is certified gluten-free; some miso varieties contain barley.
Noodle timing: Rice noodles can become mushy quickly. Begin checking before the package maximum and have sauce ready to toss immediately.
Sauce consistency: Tahini thickens as it stands. Warm noodle cooking water restores a silky coating; avoid boiling the miso sauce hard.
Bok choy char: Dry the cut surface and give it contact with the hot pan before steaming. This preserves both flavor and tender stems.
Storage: Refrigerate leftovers up to 3 days. Reheat gently with a few tablespoons water; noodles will soften more than when freshly cooked.
Soy and sesame: This recipe contains soy (miso, tamari, edamame) and sesame (tahini/oil). Do not label it soy-free or sesame-free.
Nutrition is estimated for one of four servings, including all noodles, vegetables, tahini sauce, and cooking oil. Optional sesame-seed and extra-lime garnishes are excluded. Tamari uses a representative reduced-sodium label; miso, tahini, noodle brands, and portion sizes can change the result.

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