Molly Yeh's version of creamy peanut noodles has long, thin strips of savory bok choy and can be enjoyed at ANY temperature! #MollyYeh #GirlMeetsFarm #FoodNetwork #Peanut #NoodlesSubscribe to Max to stream more #GirlMeetsFarm! #StreamOnMaxGet the recipe https://foodtv.com/46leHTNSubscribe to Food Network http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Bok Choy Peanut NoodlesRecipe courtesy of Molly YehIngredientsKosher salt1 pound (454 grams) baby bok choy (about 5 heads)1/3 cup (85 grams) natural, creamy, no-stir peanut butter1/4 cup (60 grams) soy sauce2 tablespoons (25 grams) toasted sesame oil2 tablespoons (42 grams) honey2 tablespoons (32 grams) freshly squeezed lime juice2 garlic cloves, grated1 pound (454 grams) fresh ramen noodles1/4 cup (36 grams) roasted salted peanuts, coarsely choppedTo Serve:Lime wedgesSriracha or sambalDirectionsBring a large pot of salted water to a boil.Trim the bulb ends of the bok choy and separate the leaves. Cut the leaves lengthwise into long, skinny strips and set aside.In a large mixing bowl, whisk together the peanut butter, soy sauce, sesame oil, honey, lime juice and garlic to make a smooth sauce. Set aside.Add the noodles to the water, stir and return to a boil. Start checking for doneness at 1 minute (though most brands will take 2 minutes or a little more), adding the bok choy into the pot during the last 30 seconds of cooking time.Drain the noodles and bok choy in a colander and shake to drain the excess moisture. Add to the bowl of peanut sauce. Toss well to coat the noodles in the sauce, separating and fluffing the noodles as you toss. Transfer to a serving bowl and sprinkle with the peanuts. Serve with lime wedges and sriracha or sambal.These can be made a day ahead. Leftovers also keep well for 2 or 3 days covered in the fridge and are good cold or at room temp.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Bok Choy Peanut Noodles | Girl Meets Farm | Food Networkhttps://youtu.be/Jo_lPBPmtEA
