8 baby bok choy, halved, washed and well drained
Spray vegetable oil
250 g (9 oz) rice vermicelli noodles, rehydrated
60 g (2 oz) green spring onions, roughly chopped
120 g (4 oz) carrots, peeled and shredded
120 g (4 oz) yellow capsicum (pepper), deseeded and in fine strips
2 Tbs sesame seeds, toasted
2 Tbs green ginger root, minced
2 Tbs red chilli, minced and with seeds left in
1 clove garlic, minced
240 ml (8 fl oz) soy sauce
1 Tbs honey
1/2 tsp sesame oil
Make sure the bok choy has been washed thoroughly and drained well. Spray cut side with oil and quickly cook (mark) on very hot grill. I do this by putting the stalk part onto the grill but let the leaves hang over the edge—in that way, the softer green leaves do not get dried out and burnt.
Lift from the grill and place around a large round platter.
Whisk all ingredients together or blend in a processor or blender.
Mix the noodles, spring onions, carrots and capsicum with half the dressing.
Tip onto the platter so that the noodles overlap some of the bok choy. Spoon the remaining dressing around and over the bok choy. Sprinkle with sesame seeds and serve immediately.
Photo Credits: The Best of Peter Howard published by New Holland Publishers