Stir fry whole wheat noodles with bok choy, chicken, edamame and cilantro

From CSA member Kate C.

Here's a great recipe that I found (and altered a bit) calling for Bok Choy. Tried it this evening and the whole family (ages 13 months, 31 months and 33 years) loved it! I used chicken, but I'm sure it would be wonderful with (firm) tofu as well. Love these fresh veggies! I'm so glad I signed-up.

Ingredients:

• 1 package whole wheat linguini
• 2 chicken breasts cut in thick slices
• 1/2 -3/4 bunch bok choy, chopped
• 1 red bell pepper, “chunked”
• 1/2 onion, “chunked”
• 1 cup edamame
• Teriyaki glaze (used for BBQ typically) to taste
• 1 carrot (to taste)
• Cilantro (to taste)

Process:

1. Cook noodles (firm).
2. Saute chicken until white on outside.
3. Add bok choy, pepper, onion and edamame.
4. Stir/cook until chicken is “just” cooked-through.
5. Remove Chx from mixture (place in separate bowl).
6. Stir fry noodles with teriyaki and vegetables for about 10min.
7. Add chx and desired amount of shaved carrot and cilantro. Cook for 1-2 minutes.
8. Serve in large flat pasta bowl.
9. Garnish with fresh shaved carrot and fresh cilantro.

Adapted from Antonia Lofaso’s recipe, 'Top Chef' Season 4