Bok Choy Noodles With Egg

Bok choy is an obscure vegetable that I often neglect in the produce aisle. It is full of Vitamin A, C, and Calcium. I've tried it in stir fries and pastas a few times and now I'm a big fan. I love the gentle sweet flavor of both the green leaves and the white stems. I used this leafy goodness to create an Italian-style dish with an Asian twist! This recipe serves 6.

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 6 garlic cloves, minced
• 4-6 cups bok choy, thinly sliced 
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 stalks celery, chopped
• 1 1/2 cup vegetable broth
• 1 tsp paprika 
• 1/4 tsp red pepper flakes
• salt and pepper to taste
• 6 eggs
• 1 lb your favorite noodles or whole wheat spaghetti 
• 6 green onions
• Parmesan cheese 

Heat olive oil in a large skillet. On medium saute onions and garlic for about 3 minutes. Add bok choy, bell peppers, and celery. Saute vegetables for about 8 minutes. Add broth, paprika, and red pepper flakes. Heat through and simmer for 3 minutes. Season to taste. Turn off the heat. Keep warm.

Bring a pot of water to boil. Crack eggs into the pot. Reduce heat to low. Poach for about 4 minutes. You can just fry the eggs sunny-side up if you don't want to deal with poaching. That approach works great for this dish too.

Cook noodles or spaghetti according to the package directions. When noodles are cooked, mix them with vegetable mixture and broth. Put noodles on plates and top each plate with a poached egg, fresh green onions, and Parmesan. Your colorful dish is ready to be served! Enjoy!