Pak choy with orange sesame noodles

Like all greens, pak choy is really good for you (duh!!) – lots of dietary fiber, vitamin A, C, K, B6, Folate, Calcium, Iron, Magnesium, Iron, Potassium and Manganese and despite having all this it’s not even fattening (yay!!). The way forward is Asian flavours and cooking so dust off your wok (a pan will do fine if you don’t have one) , grab some ginger, garlic and soy sauce or tamari (a healthier Japanese version).The white stalks are edible but will take longer to cook than the leaves. What I do is slice the stalk (about 1 inch thick) then tear the leaves in half or leave them intact if they’re small. Heat a little oil (as I mentioned before I’m loving coconut oil for this kind of thing as it takes high heat) toss in some minced, garlic, ginger and chilli. Stir-fry for a moment then throw in the pak choi stalks, toss for about 2 minutes then add the leaves. Allow them to wilt then turn off the heat immediately or they will start to get mushy. A dash of soy or tamari is all you need to serve. I love it with stir-fried tofu and some rice topped with lots of toasted sesame seeds and a drizzle of toasted sesame oil.

Noodles are another way to go and last night I used carrots and scallions along with the pak choy to make very tasty meal. I made a stir-fry  sauce with freshly squeezed juice to add a little sweetness to the dish and it worked out really well…

Pak Choi stir-fry with Orange Sesame noodles

You’ll need:

1 bunch scallions sliced

1 large carrot,washed, peeled and cut into thin strips

1/2 red chilli -remove the seeds if you don’t want things too hot

A piece of ginger about 5cm long peeled and grated

1 clove garlic crushed

1 head of pak choi

200gr egg or soba noodles

1 tsp clear honey

Juice of 1 orange

4 tablespoons dark soy sauce or Tamari

4 tablespoons toasted sesame seeds – do this on a dry heavy pan over a medium heat.When they start to change colour they are done.

Prepare the noodles then rinse in cold water, drain and leave  for later.

Mix the honey, orange juice, soy sauce and a level teaspoon of grated ginger together in a bowl and set aside.

Heat some vegetable or coconut oil in a wok or frying pan over a highish heat. Toss in the chilli then the carrots and spring onions and stir-fry for 2-3 minutes. Add the garlic and remaining ginger, toss for a moment then throw in the  pak choi. Stir -fry for about 2-3 minutes.  Add in the noodles and toss everything together until they are piping hot. Finally, pour in the sauce, mix everything well then take off the heat. Top with the sesame seeds and serve immediately.

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