Grilled Bok Choy Noodle Bowl

Serve this lip-smacking noodle bowl as is for a vegan meal. Or you can top the bowl with grilled chicken or shrimp for a heartier meal.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Medium

Serves: 4


  • 1 package (8 oz.) rice noodles
  • 2 Tbsp. hoisin sauce
  • 1 tsp. chili-garlic sauce
  • 2 tsp. toasted sesame oil, divided
  • 1 tsp. canola oil
  • 4 small baby bok choy, halved
  • 4 cloves garlic, peeled and minced
  • 1 1⁄2 Tbsp. minced ginger
  • 1 package (6 oz.) shiitake mushrooms, stemmed and sliced
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice wine vinegar
  • 4 cups vegetable broth
  • 1 cup shredded carrots
  • 1 cup halved snow peas


  • Cook the noodles according to the package directions. Drain and keep warm.
  • While the noodles are cooking, combine the hoisin, chili-garlic sauce and 1 teaspoon sesame oil in a small bowl. Stir together and toss with the bok choy.
  • Heat a grill to medium-hot. Brush the surface with the canola oil. Grill the bok choy for about 2 minutes on each side. Remove the bok choy from the grill and keep warm.
  • Heat a medium saucepan over medium-high heat and add the remaining sesame oil. When it starts to shimmer, add the garlic and ginger. Stir for about a minute, until fragrant, and add the mushrooms. Cook until the mushrooms release their liquid. Stir in the soy sauce, vinegar, and broth.
  • Bring to a boil and add the carrots and snow peas. Reduce heat to low and cook until the snow peas are bright green, about two minutes. Divide the noodles and soup between 4 bowls. Top with the grilled bok choy and serve.