CHINESE Bok Choy and Mushroom Noodles is DELICIOUS! This healthy recipe is made in 15 minutes and makes Asian cooking easy! These noodles are vegetarian, spicy and simple! We love this dinner in our house!
Lately I have really been in the mood for a big bowl of Chinese noodles full of vegetables so I cooked this Bok and Mushroom Noodles dish one night and now it’s a official staple for dinner. I love that I can use both fresh bok choy and kale from the garden making this a healthy vegetable dish too!
This Chinese dish will only take you 15 minutes to make so it’s a easy meal to make on weeknights! The red pepper flakes and ginger add a little spice that goes a long way for flavor. These noodles are not soupy as the broth will boil off and the rice noodles will soak them up.
Hope you enjoy these simple and healthy Bok Choy and Mushroom Noodles! 
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Looking for more easy Chinese recipes? Try:
Bok Choy Stir Fry With Brown Sauce
10 Minute Vegetable Lo Mein
Chinese Takeout Chicken and Broccoli
Chinese Pork Wonton Soup
How to Cook Mushrooms in the Oven
Chinese Bok Choy and Mushroom Noodles
PrintIngredients
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ginger
- 1 large head bok choy - chopped
- 1/2 cup kale - chopped
- 8 oz sliced mushrooms
- 4 cups chicken broth
- 12 oz rice noodles
- salt + pepper to taste
Instructions
- In a pot heat olive oil over medium high heat. Add red pepper flakes, ginger, bok choy, kale and mushrooms. Stir to combine them while cooking for 2-3 minutes until the greens wilt.
- In a large pot bring chicken broth to a boil. Once boiling add rice noodles, cooking as instructed on noodle package. When the noodles have 4 minutes left, add vegetables and stir.
- Season with salt + pepper if needed.
- Enjoy!
Mae Gosaynie says
My son and daughter-in-law have a membership with a farm and receive a box of veggies weekly. She had 3 bunches of bok choy and mushrooms, so I decided to make this.. She is gluten free, and my son is vegetarian, so I soaked mung bean noodles in vegetable broth and replaced the olive oil with sesame oil to make it more Asian. It cam out delicious.! Will definitely make it again.
Joyce says
Amazing… used less noodles. will make this One again…Thank you, may use shrimp and seafood stock…
Pamela says
Thanks so much for commenting back Joyce! Shrimp sounds like a delicious addition!
joyce says
Making a Korean dinner for my family on Sunday, will use this as first course… think it will complete the meal nicely/
Pamela says
Enjoy the noodles Joyce! Hope your family has a great dinner!
Katherine says
I made this dish for dinner last night. My fiance and I both LOVED it. I omitted the ginger, added fresh spinach, chicken and rice vermicelli noodles as these were all I had. I also wanted it to be a bit more soup like so I added approx. 2 cups of water with a bit of low sodium soy sauce mixed in. It was absolutely delicious and very quick to prepare. I will be making this again and again in the future. Thank-You!!
Pamela says
That sounds delicious Katherine! I love that you made it into a soup (I’m going to have to try that with some udon noodles!).
byeGeorge says
OMG…your Holiness…I can’t wait to try this…byeGeorge…