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Chinese | Roasted Baby Bok Choy & Rice Noodlesvegan

Posted on November 26, 2020

I was looking for a different way of preparing baby bok choy and found this. We put it over rice noodles with a quick sauce. We also add various veggies depending what we have on-hand.

Yield: 2 servings

roasted baby bok choy


1 pound baby bok choy, cleaned, trimmed, leaves separated

olive oil

2 cloves garlic, grated (optional)

kosher salt, to taste


~ Sauce ~

2 cloves garlic, grated

1 tablespoon soy sauce

2 tablespoon oyster sauce

1/2 tablespoon sugar

5 tablespoons water


Annie Chun's Pad Thai Brown Rice Noodles



Preheat oven to 400°F.

Toss clean baby bok choy with olive oil and garlic. Place on sheet pan. Roast for about 10 minutes, flip and roast for another 8 minutes. Timing can vary, so watch your bok choy.

Meanwhile, prepare noodles and sauce. Cook noodles according to package directions, drain, and give a quick rinse. Whisk together all sauce ingredients. Put sauce in the same pan that you cooked the noodles in, heat, add noodles and stir around until most of the sauce is absorbed.

When the bok choy is done, remove from oven.

To serve, put noodles on a platter, arrange bok choy on top.


(Recipe by Brenda. Sauce recipe is from Annie Chun Pad Thai Brown Rice Noodles package.)