Bok Choy and Chinese Egg Noodles with Spicy Beef Sauce

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Appears in Cook's Illustrated January/February 1998

By cooking noodles and winter greens together and then adding the sauce, you can save considerable time and still end up with full-flavored weeknight fare.

SERVES 4

TIME 1 hour

Bok Choy and Chinese Egg Noodles with Spicy Beef Sauce

WHY THIS RECIPE WORKS

We wanted to find a way to make weeknight dishes by combining winter greens and noodles and adding savory sauces. For this recipe, the cooking process was pretty simple: By cooking the noodles and the bok choy together in one pot, we saved ...

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