- 6 ounce package Noodles
- 1/4 cup Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 teaspoon Honey
- 1 teaspoon Sesame Oil
- 1 tablespoon Canola Oil
- 5 cups Bok Choy1 big or 3 small heads
- 5 Shiitake Mushroomssliced
- 8 ounces firm Tofucubed
- 3 cloves Garlicminced
- 6 chopped Green Onionwhite and green parts
- 3 tablespoon Cilantro - Fresh
- Instead of Canola, use any light Vegetable Oil
- Instead of Honey, use Sugar
Noodles made with rice are a staple of Thai cuisine and are used in various ways with vegetables, meats, and tofu. Bok choy is a preparation of the cabbage family and adds a bright green component to the dish (great design btw). If you want a greater design for the Bok Choy, you can also add sweet red or orange peppers that can offer a greater color to the dish (and flavor).
Content on this page…
- Did you Know?
- About Vegan Thai Bok Choy Noodles & Mushrooms recipe
- Healthy Asian Cuisine
- Health Benefits of Vegan Thai Bok Choy Noodles & Mushrooms
- Can the Vegan (version of) Thai Bok Choy Noodles & Mushrooms be used for weight-loss diets?
- Recipe Instructions (Steps for Vegan Thai Bok Choy Noodles & Mushrooms) ↓
So many noodles, so little time! One of the world’s most popular foods, there are thousands of varieties to choose from. Thai Bok Choy Noodles & Mushrooms is a healthy Asian recipe, like most of the Asian foods. Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices, most commonly flavors coming from garlic, coriander, lemongrass, shallots, pepper, shrimp paste, fish sauce, and chilies. In any country that is part of Asian cuisine (including Thai cuisine), rice is the staple grain and noodles are usually made from either rice flour, wheat flour or mung bean flour. Thai dishes use a wide variety of herbs, spices, and leaves rarely found in the Western world.
Thai rice noodles served with a choice of different Thai curries are popular, and everywhere in Thailand, you will see shops with street food that mainly contain noodles (83%).
Thai Bok Choy Noodles & Mushrooms fits perfectly in the above category, it is a light dish, sweet, and sour that could be enriched with some chilly or wasabi for spicy food lovers.
Like all the Asian food, this recipe is cooked in a wok on high heat that keeps all the vitamins and nutrients inside. When people start to eat healthier, one of the things I hear most often is they are scared that their food will be “boring“. Some of my users are saying they don’t want to give up their favorite dishes and definitely don’t want to eat chicken breast or steamed broccoli every night. Well, I am here to tell you that eating healthy is anything but boring, and one of my favorite healthy food cuisines are Asian preparations!
One of the things I love most about Asian recipes is the ease of cooking, which is super versatile and it’s easy to swap in new protein options or veggies. If you don’t like an ingredient, you can swap it out for something that you want or like. When you have so versatile recipes, it makes cooking effortless, tasty, but not boring! In fact, Asian food is much more healthy than Western cuisine. With the lack of dairy, fat, and additives, along with a focus on zingy flavor and fresh ingredients, it’s easy to find healthy options on any Asian-inspired menu. The Thai Bok Choy Noodles & Mushrooms is the perfect example of health.
Thai Bok Choy Noodles & Mushrooms offers a lot of beneficial ingredients for health like:
Tofu – research shows that eating tofu has a 48-56% lower risk of breast cancer, 32–51% lower risk of prostate cancer, and reduces the risk of diabetes.
Soy sauce – 1 teaspoon of soy sauce has 335 milligrams of sodium that is an essential mineral required for basic bodily functions, including nerve transmission and regulating your blood pressure.
Rice vinegar – has antiseptic properties, improves digestive health, it is a liver tonic, beats fatigue, improves immunity, improves heart health, keeps weight in check, gives you radiant skin
Shiitake mushrooms – Compounds in shiitake may help fight cancer, boost immunity, support heart health, and is great for weight-loss diets.
Garlic – contains compounds with potent medicinal properties, is highly nutritious but has very few calories, it can combat sickness (including the common cold), can reduce blood pressure, improves cholesterol levels which may lower the risk of heart disease, contains antioxidants that may help prevent Alzheimer disease and dementia, may help detoxify heavy metals in the body, and improves bone health.
Onions – helps blood sugar regulation, reduces the risk of cancer, helps heal eye and mouth irritation. Moreover, this super veggie has a lot of other health benefits and I cannot write them all ( too much text :p ).
Cilantro – helps with pain and inflammation, keeps skin in health, has antifungal properties, and is a natural preservative.
Bok Choy (U.S.) or Pak Choi (G.B.) – helps with blood pressure, great for bone and heart health, is a natural anti-inflammatory, helps immunity v2.0, and reduces the risk for type 2 diabetes.
The vegan version of Thai Bok Choy Noodles & Mushrooms can be definitely used for weight-loss diet because it contains a lot of fresh vegetables, rice noodles, and rice vinegar that are well known for their properties for losing weight or detox diets and because. My recipe has a low-carb intake, low calories, and low-fat. If you are on a 7-day diet, prepare this dish on the 1st and 4th day.
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Prepare the Noodles and Veggies
Over high heat, bring a large pot of water to a boil and add the noodles. Cook for 5 to 6 minutes. Meanwhile, prepare the veggies. Chop the green onions, garlic, and mushrooms, then cube the tofu. In a small bowl, combine the soy sauce, vinegar, sugar, and sesame oil. Set aside. Probably the noodles are ready by now, drain and set aside.
Mix Them All over High Heat
In a large wok or skillet over medium-high heat, heat the canola oil. When it is hot, add the bok choy and sauté about 1 minute. Add the mushrooms and sauté another minute. Add the tofu and garlic, and sauté another 1 to 2 minutes. Gently stir in the noodles and the soy sauce mixture, turning to coat. Cook about 2 minutes until thoroughly heated.
To serve, sprinkle with green onions and cilantro. I recommend serving chilled or at room temperature as an entrée salad or part of a salad bar.