Spicy Noodle Bowl

 

Olive oil

1 lb. (or more) bok choy, washed and dried, ribs seperated

2 small red peppers

1 onion, halved and peeled

1/2 head garlic (cut cross wise, use the “non-pointy” half)

1 Serrano pepper

1/4 tsp. red pepper flakes

1 tsp. curry powder

1/4 tsp. turmeric powder

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. mustard powder

1/2 tsp. ground ginger

Fresh ground black pepper to taste

2 tsp. soy sauce

6 C. + 1/3 C. vegetable broth, divided

1 package (13.2 oz.) rice sticks, soaked for in warm water for 45 minutes and drained

regular and black sesame seeds for garnish (optional)

 

Heat a grill or grilling pan on high. Light coat the veggies with olive oil, grill the veggies until lightly charred, let cool. Once cool enough to handle, chop the bok choy and garlic, slice the peppers and onions. In a wok or large pan toast all the dry spices over medium high heat until aromatic, about 30 seconds. Add the soy sauce and 1/3 of the vegetable broth. Add the noodles, add more broth 1/3 C. at a time once absorbed until noodles are done (about 1 C.). Add all the veggies at once, stirring frequently until heated through. Garnish with regular and black sesame seeds and extra broth on side if desired.