Stir-Fried Rice Stick Noodles With Bok Choy and Cherry Tomatoes Recipe (2024)

This is another winner from Martha Rose. I had farmer's market baby bok choy that were very little so, although the recipe called for two, I used nine small ones. I would not change anything about this recipe. My husband would like to have it once a week.

Easy and delicious! Made baked tofu to go with it and added diced water chestnuts for extra crunch. Also used rice noodle linguini rather than vermicelli. If you prefer extra spice double the chili flakes and top with sriracha. Highly recommend

Very good, bot needs more soy and red peppers

Time: It took me an hour to make, not 35 minutes

Despite my husband being anti bok choy, I forged ahead w this recipe. I didn’t have cherry tomatoes so used slices of red pepper instead. I baked some tofu cubes to toss in at the end. We both thought it needed more spice so I stirred in some Trader Joe’s chili crisp which added just the right amount of heat & crunch. I will make this again & enjoy the leftovers!

the most flavorful stir fry I’ve ever made! It seems like the key is high heat and fast cooking. I added in some leeks and red bell pepper I had in the fridge. I added them in when it was time to add the Bok choy.

I loved this recipe - easy, flavorful and a change to the normal CSA-box-stir fry. I had the perfect ingredients for it, including a stalk of fresh edamame that I boiled and added thanks to another note. I also used heart of palm linguine because I randomly had that and no rice noodle products. My only note to self for next time is to try and make more!

This is a delicious and easy recipe! I received bok choy in my CSA and wanted something other than basic stir fry… i happened to have some rice noodles in the pantry and voila! It would also be good with a splash of fish sauce and or squeeze of lime. You can add some extra chili if you like spicy. I will make this again for sure.

It was excellent, we substituted the noodles with some basmati brown rice (because that's what we had) and included tofu cubes.

Loved this dish - Made it exactly as specified. Such good flavors! Might add more Bok Choy next time as it cooks down so much.

Tasty. Might be greaf with some thinly sliced onions.

This was really good. added sh*take and lime juice was a great addition at the end. did not think tomatoes went with this dish.

Easy and delicious, I’m an amateur cook and this was tasty and fun to make!

Get pan very hot before stir trying or the rice noodles get mushy

I added ground pork. It was really great!! We also served with sambal oolek (chili garlic sauce) on the side for those who like heat.

The flavor was delicious, but very mild. Next time, I will mix the concentrated chicken broth paste (a la Better Than Bouillon) into additional tamari/soy sauce and rice wine, and skip the water.

We loved this. Used mature bok choy that came in our CSA box (cut stems in 1/2” slices, leaves in 2”). Omitted the egg and subbed edamame to make it vegan: partially thawed frozen edamame in a colander, then drained the noodles into the same colander. Added the edamame when I added the noodles and tomatoes. Cut back the oil to 2 teaspoons.

This was a knockout! I understand a lot comes down to personal taste, so I preferred about 1 tbsp more of soy sauce and just 1 cup of cherry tomatoes. I also sprinkled very coarse salt in with the sugar. It turned out to be a pleasant choice because pockets of salt would burst in my mouth alongside the fresh cherry tomatoes and sesame-soaked bok choy. Delightful.

Fantastic recipe. Light and satisfying. A keeper!