Charred Bok Choy Salad with Sesame Ginger Vinaigrette and Crunchy Rice Noodles

Ingredients

• •4 heads baby bok choy, halved lengthwise
• •1 tablespoon vegetable oil
• •1/4 teaspoon kosher salt
• •1/4 teaspoon ground black pepper
• •4 ounces rice noodles
• •2 tablespoons sesame oil
• •3 tablespoons soy sauce
• •1 tablespoon rice vinegar
• •1 tablespoon honey
• •1 teaspoon grated ginger
• •1 clove garlic, minced
• •1 teaspoon sesame seeds
• •1 small red chili, finely sliced
• •1/4 cup fresh cilantro leaves
• •1/4 cup chopped scallions

Instructions

1. 1

   Heat a grill pan or outdoor grill over medium-high heat and lightly oil the grates.

2. 2

   Brush halved bok choy with vegetable oil and sprinkle with salt and pepper.

3. 3

   Grill bok choy cut side down for 3-4 minutes, or until slightly charred and tender, then set aside.

4. 4

   Cook rice noodles according to package instructions, drain, and set aside.

5. 5

   In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, grated ginger, and minced garlic to create the dressing.

6. 6

   Toast sesame seeds in a dry skillet over medium heat for 1-2 minutes until golden, then remove from heat.

7. 7

   Arrange grilled bok choy on a serving platter, and top with cooked rice noodles.

8. 8

   Drizzle the sesame ginger vinaigrette over the salad evenly.

9. 9

   Sprinkle toasted sesame seeds, sliced chili, cilantro leaves, and chopped scallions on top for garnish.