📖 Instructions

1. Prepare the Bok Choy: Thoroughly wash the bok choy. Slice the white stems from the green leaves. Chop the stems into 1/2-inch pieces and the leaves into 1-inch pieces. It's okay if some pieces are larger than others; no one's perfect here!
2. Cook the Noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Usually, this is around 7-10 minutes. I always test one noodle just to be sure it's not too mushy!
3. Blanch the Bok Choy Stems: While the noodles are cooking, blanch the bok choy stems. Add the chopped stems to the boiling water for the last 2 minutes of the noodle cooking time. This will tenderize them slightly while keeping them crisp.
4. Drain and Rinse: Once the noodles are cooked, drain them and the bok choy stems in a colander. Rinse them under cold water to stop the cooking process and prevent sticking. Trust me, rinsing is KEY!
5. Toast the Sesame Seeds: In a dry skillet over medium heat, toast the sesame seeds for 2-3 minutes, or until golden brown and fragrant. Watch them carefully; they burn easily! Burnt sesame seeds are NOT delicious.
6. Make the Peanut Sauce: In a large mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Add water, one tablespoon at a time, until the sauce reaches your desired consistency. I like mine a little runny!
7. Combine the Salad: Add the cooked noodles, bok choy stems and leaves, shredded carrots, and chopped scallions to the bowl with the peanut sauce. Toss everything together until well coated. Make sure every single noodle is covered in that delicious sauce!
8. Garnish and Serve: Sprinkle the toasted sesame seeds and chopped peanuts over the salad. Serve immediately or chill for later. I sometimes add a drizzle of sriracha for a little kick! Yum!