Recipe (yields 3 servings)
- 3 servings of noodles (used dried noodles – WuMu brand) – cook based on package’s instructions
- 1-2 cups bok choy, sliced thinly
- 3 tomatoes (use a mixture of Roma & Campari)
- 1 cup veggie stock, 2 tablespoons soy sauce or tamari, 1 tablespoon Sichuan chili or homemade chili oil with sediment (check my blog for recipe), 1 teaspoon toasted sesame oil
- handful of chopped scallions
- oil, white pepper & salt to taste
✅Bring a pot with 4-5 cups of water & 1/2 teaspoon of salt to a rolling boil. Blanch sliced bok choy for about 30 seconds. Drain & quickly toss bok choy with a drizzle of oil. Set aside. (If your bok choy is larger in size, please extend cooking time to 1 min)
✅To prepare the tomatoes, make a slit ‘X’ at the bottom of each fruit. Bring a pot of water to boil, then slowly place tomatoes into the boiling water. Cook until the tomato skin starts to peel off.
✅Using a slotted spoon, remove tomatoes & place them in the ice water bath. Then, peel off the tomatoes’ skin.
✅Place tomatoes in a blender & blend until smooth. Pour tomato mixture into a pan with veggie stock, soy sauce & toasted sesame oil.
✅Bring mixture to a rolling boil & let it simmer over low-med heat until the sauce is reduced, about 3 mins. Season with white pepper & more salt if needed.
✅To serve, toss noodles & veggies with sauce. Then, top noodles with chili oil with sediment, toasted sesame seeds & chopped scallions. Enjoy immediately😊