12 ounces of your favorite Asian style noodles

A generous scoop of your favorite chili crisp (my personal favorite is Fly By Jing Sichuan)

3 tablespoons soy sauce

3 tablespoons peanut butter, preferably chunky

3 tablespoons light brown sugar

2 tablespoons unseasoned rice vinegar

Full share Veggie Box bok choy, thoroughly washed, trimmed and thinly sliced crosswise

12 ounces of your favorite Asian style noodles 3 tablespoons soy sauce 3 tablespoons peanut butter, preferably chunky 3 tablespoons light brown sugar 2 tablespoons unseasoned rice vinegar

In a large pot, boil 4 quarts water. Add the noodles and cook, stirring occasionally, until tender. Reserve ½ cup of the cooking water, then drain. Return the noodles to the pot; set aside.



Stir together a scoop of chili crisp, the soy sauce, peanut butter, sugar and vinegar. Heat gently to combine, if needed.



Pour the sauce over the noodles, then add the bok choy and ¼ cup of the reserved cooking water. Cook over low, tossing, until the noodles are lightly sauced; add more reserved water as needed if the mixture is dry. Top with a fried egg if desired.