Creamy Avocado Rice Noodle Bowls with Bok Choy



  • 4 ounces rice noodles, (I used Thai Kitchen stir-fry noodles shaped like fettucine)
  • 6 ounces baby bok choy, sliced ¼" and washed
  • 2 Tablespoons cilantro, roughly chopped
  • 1 ripe avocado, peeled and pitted
  • 2 Tablespoons fresh lime juice
  • 1 Teaspoon toasted sesame oil
  • 2 Teaspoons maple syrup
  • ½ Teaspoon sea salt + more to your taste
Optional Proteins:
  • 6 ounces salmon fillet, grilled and set aside to cool
  • or 6 ounces grilled chicken, cooled
  • or freshly steamed edamame for vegetarian, vegan, or side dish versions of this dish


  1. Cook the rice noodles in boiling water, stirring often until the noodles are just tender with a bit of bite (similar to cooking Italian pasta). Drain them in a colander and run cold water over them to cool them to room temperature.
  2. Combine all the ingredients for the dressing in the blender and blend on low speed until it's mostly smooth with a few little lumps.
  3. Toss the noodles with the dressing, prepared bok choy, and chopped cilantro.
  4. Top with your choice of protein or leave it as is and enjoy.
  5. This dish travels really well and holds up well for up to 2 days, you may need to add a couple tablespoons of water to smooth out the dressing the second day.

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