Categories: Asian, Main Dish, Pasta, Vegetarian

Ingredients

• 16 ounces lo mein noodles (or linguine)
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 2 tablespoons sesame oil
• 2 teaspoons cornstarch
• 4 scallions, chopped
• 1 1/2 teaspoons chopped garlic
• 1 tablespoon minced peeled fresh ginger
• 9 -12 ounces bok choy, leaves chopped (or baby spinach)

Directions

1. In a big stockpot, cook the noodles according to package directions until they are al dente; rinse them in cold water.

2. In a measuring cup, whisk the soy sauce, vinegar , honey, 1 tablespoon sesame oil, and the cornstarch; set sauce aside.

3. In a large pot, heat the remaining 1 tablespoon sesame oil over medium heat.

4. Add in the scallions, garlic, and ginger; stir-fry for 30 seconds.

5. Add in the bok choy and saute the greens until they begin to wilt, about 2 minutes.

6. Add in the cooked noodles and the sauce; stir everything together until well blended, about 1 minute.

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