Sesame Noodles with Baby Bok Choy and Roast Chicken, from Eating Local by Janet Fletcher.
1 pound baby bok choy (about 8)
1/3 cup peanut oil
Kosher or sea salt
1 pound fresh Chinese egg noodles or dried udon (Japanese wheat noodles)
2 tablespoons fish sauce
2 teaspoons Chinese chile oil, or to taste
1 cup thinly sliced green onions (white and green parts)
1 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped dry-roasted peanuts
1 tablespoon toasted sesame oil
2 cups hand-shredded roast chicken or duck, with or without skin
- Separate the bok choy leaves, with ribs intact, from the central core. Discard the core. With a paring knife, separate the leaves from their ribs. (You can leave the smallest inner leaves with ribs whole.) Tear large leaves in half lengthwise. Cut the ribs crosswise into 1-inch pieces. Pat the leaves and ribs dry.
- Bring a large pot of salted water to a boil over high heat.
- Heat the peanut oil in a large skillet over moderate heat. Add the bok choy, season with salt, then stir to coat with the oil. Cover and cook until just tender, about 3 minutes.
- Meanwhile, add the noodles to the boiling water and cook, stirring occasionally with tongs, until al dente. In a small bowl, stir together the fish sauce and the chile oil.
- Drain the noodles in a sieve or colander and return them to the hot pot. Add the bok choy, green onions, cilantro, peanuts, sesame oil, chicken, and fish sauce - chile oil mixture. Toss well with tongs and serve immediately.