Recipes

Ginger Garlic Noodles with Baby Bok Choy & Tofu

A cozy one-pot noodle bowl with tofu, baby bok choy, and savory ginger-garlic broth—quick, flavorful, and perfect for weeknights.

Ingredients

3 heads baby bok choy, quartered

1 block firm tofu, cubed

3 cloves garlic, sliced

1 tsp fresh ginger, grated

1 tbsp soy sauce

1 tbsp sesame oil (or neutral oil)

1 tsp rice wine vinegar

4 oz rice noodles

3 cups broth or water

sesame seeds and scallions for garnish (optional)

In a large pot, heat sesame oil over medium heat. Add sliced garlic and ginger. Sauté for 30–60 seconds until fragrant.
Add tofu cubes and cook for 3–5 minutes, gently turning until lightly golden on a few sides.
Pour in the vegetable broth and bring to a gentle boil. Add dry noodles directly into the pot and stir to separate to prevent sticking.
In the last 2–3 minutes of cooking, stir in the bok choy. Cover for a minute or two until tender and bright green.
Stir in soy sauce and rice wine vinegar.
To serve, ladle into bowls and top with sesame seeds, scallions or a drizzle of extra sesame oil.

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