So tonight I made this:
1 box of Annie Chun’s maifun rice noodles (any brand should work, these are the very thin rice noodles), or, you could also use angel hair pasta, or use rice.. whatever you want really.
– boiled a pot of water, threw in all the noodles, removed from heat, let sit in the hot water about 5 mins, then drain
2 heads of bok choy ( i just washed them then ripped them apart into manageable bites with my hands)
1 cup coleslaw mix (cabbage and carrots)
1 tbs vegetable oil, 1 tbs olive oil, or 2tbs of any oil
2 tbs soy sauce or tamari
2 tbs chopped garlic
about 1 tbs of chinese five spice seasoning (or just use your favorites, or none at all)
stir fry above together in a wok on medium-high heat. when bok choy is pretty well wilted, throw the rice noodles on top.
Add: about 1/4 cup sweet and sour sauce, spring roll dipping sauce, duck sauce, sweet chili sauce, or other sweet-ish asian style sauce
Mix it all together, stir fry for another minute or two. Done!
Makes an easy 3-4 large servings. Throw in chicken or tofu for protein. Took me a total of about 10 minutes to make.