This delicious noodle dish is not quite a soup, but it has a brothy sauce that makes it quite comforting. Serve with a fork and a spoon!

Susie Middleton

Serves 4

  • 9 to 10 ounces baby bok choy (about 2 medium or 3 to 4 small)
  • 8 ounces fresh Chinese egg noodles (lo mein)
  • Kosher salt
  • 3/4 cup organic (not lite) coconut milk, well mixed
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons fresh lime juice, plus lime wedges for serving
  • 2 tablespoons maple syrup
  • 2 teaspoons Asian chili-garlic sauce
  • 2 tablespoons plus 1 teaspoon vegetable oil
  • 1 cup thinly sliced sugar snap peas (sliced on the diagonal)
  • 2 cups stemmed and sliced shiitake mushrooms
  • 1 tablespoon chopped fresh ginger 
  • 2 teaspoons chopped fresh garlic
  • 3 tablespoons chopped fresh cilantro, more sprigs for garnish
  • 1/4 cup thinly sliced scallions for garnish
  • 1 cup pea shoots for garnish (optional)

1. Cut the baby bok choy in half crosswise, separating the leafy green tops from the bottom stalks. Stack the leafy green tops and cut them lengthwise into 1-inch pieces. Cut the bottom of the bok choy in half lengthwise and then into wedges about 3/4-inch thick, leaving the core in to hold the wedges together. Rinse both the greens and stalks separately in tepid water to release dirt.

2. Bring a large pot of salted water to a boil. Add the egg noodles and cook until tender, about 3 minutes. Drain, rinse briefly, and let dry a bit. Transfer to a bowl and toss with a big pinch of salt and a teaspoon of oil.

3. In a large glass measure or bowl, whisk together the coconut milk, 1 1/4 cups water, the soy sauce, the lime juice, the maple syrup, and the Asian chili-garlic sauce. 

4. In a large (12-inch) nonstick stir-fry pan or deep skillet, heat 1 tablespoon of the oil over medium-high heat. Add the sugar snap peas, the mushrooms, 1/4 teaspoon salt, and cook, stirring occasionally, until the veggies are browned and a bit shrunken, 6 to 8 minutes. Transfer the veggies to a plate. Add the remaining 1 tablespoon oil, the bok choy stalks, and 1/4 teaspoon salt. Turn the heat to high. Cook, stirring, until the stalks have some nice browning and have lost their stiffness, about 5 minutes. Add the bok choy leaves and cook, stirring, until wilted, about a minute. Reduce the heat to medium, add the garlic and ginger, and cook, stirring, until fragrant, about 30 seconds. Add the peas and mushrooms back into the pan, along with the coconut milk mixture. Stir well and cook until heated through, 2 to 3 minutes. Remove the pan (carefully) from the heat and stir in all the cilantro.

5. Distribute the egg noodles between four soup bowls. Ladle the broth and veggies over each and garnish with the scallions and optional pea shoots.

This recipe was originally published with the article, Baby Got Bok...Choy.