Baby Bok Choy with Rice Noodles

We are in serious detox mode in our house after a few weeks of eating lots of sweets, pizza, and other bad foods. Because of that, I have been trying to pick up some new kinds of vegetables every week at the store. Last week, I gave baby bok choy a try.My go-to method for cooking new vegetables is sauteing them in olive oil, garlic and red pepper flakes.

Since greens like these usually shrink down during cooking, I used 6 small bunches for the 2 of us. I cooked them over medium-high heat for about 10 minutes, drizzled them with about 1 teaspoon of sesame oil, and served them tossed with rice noodles.It was delicious, light and made me feel a lot better about all of the sugar cookies I’ve been eating lately.

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