Serves: Makes 4 servings
- 1 pound baby bok choy (about 8)
- ⅓ cup peanut oil
- Kosher or sea salt
- 1 pound fresh Chinese egg noodles or dried udon (Japanese wheat noodles)
- 2 tablespoons fish sauce
- 2 teaspoons Chinese chile oil, or to taste
- 1 cup thinly sliced green onions (white and green parts)
- 1 cup coarsely chopped fresh cilantro
- ½ cup coarsely chopped dry-roasted peanuts
- 1 tablespoon toasted sesame oil
- 2 cups hand-shredded roast chicken or duck, with or without skin
- Separate the bok choy leaves, with ribs intact, from the central core. Discard the core. With a paring knife, separate the leaves from their ribs. (You can leave the smallest inner leaves with ribs whole.) Tear large leaves in half lengthwise. Cut the ribs crosswise into 1-inch pieces. Pat the leaves and ribs dry.
- Bring a large pot of salted water to a boil over high
- Heat the peanut oil in a large skillet over moderate heat. Add the bok choy, season with salt, then stir to coat with the oil. Cover and cook until just tender, about 3 minutes.
- Meanwhile, add the noodles to the boiling water and cook, stirring occasionally with tongs, until al dente. In a small bowl, stir together the fish sauce and the chile oil.
- Drain the noodles in a sieve or colander and return them to the hot pot. Add the bok choy, green onions, cilantro, peanuts, sesame oil, chicken, and fish sauceÐchile oil mixture. Toss well with tongs and serve immediately.