This was my first time cooking with such fresh leaves so I decided to just blanche them lightly and serve with my favourite dry noodle dish.
Roasted pork noodle, Turnip style
- For the char siu, I marinated some pork shoulder loin in some Lee Kum Kee char siu sauce for about half a day, then roasted according to instructions.
- Ten minutes before serving, I boiled some dried egg noodle according to instructions on packet.
- I prepared the sauce for noodles while waiting for noodles to cook. The sauce is entirely done to taste, but in general I mix about a third to half a teaspoon each of light soy sauce, dark soy sauce, chilli sauce (Sriracha works), sesame oil into a generous few tablespoons of the boiling water that the noodles are in.
- In the last 30-45 seconds of the noodles cooking, I blanch the bok choy in the same water the noodles are in.
- Once noodles and bok choy are cooked, drain and then place portions in individual bowls with noodle sauce. Easy peasy!
- I like my bok choy extra crunchy, hence the shorter cooking time. I think you could safely leave it for 1 to 1.5 minutes. Just make sure you take it out while the leaves are still that rich, v verdant green!