Our favourite pak choi recipes
This versatile cabbage is our go-to ingredient in stir-fries, curries and noodle dishes. 🥬
Pak choi (or sometimes referred to as Bok Choy) is a type of cabbage, commonly used in Asian recipes such as stir-fries, curries and rice dishes.
Pak choi is in season and harvested between April to early October and has a mild taste - somewhere between a mild green cabbage and spinach.
It works particularly well in a spicy dish to subdue the heat, but also works equally well for a pop of vibrant greenery and a nutritional boost.
When buying pak choi, make sure you trim off the stringy, fibrous ends and wash the leaves really well to get rid of any dirt or bugs. You can keep the leaves whole, shred it, or finely dice it, depending on the texture you want in your dish.
We've compiled some of our favourite pak choi recipes below, with particular highlights going to our spicy lamb and pak choi noodles and our crispy duck noodles.
Sticky Chicken Pak Choi
This fragrant and sticky chicken is one of our go-to midweek meal options. It's sweet, sour, salty and pairs perfectly with fluffy steamed rice.
Recipe: Sticky chicken pak choi
Spicy Lamb and Pak Choi Noodles
This spicy lamb and pak choi noodle dish is so delicious and the crunchy, fresh pak choi adds a lovely freshness to the dish.
Recipe: Spicy lamb and pak choi noodles
Spicy Prawns with Pak Choi
You'll only need 30 minutes to have this creamy coconut curry with prawns and pak choi on your table. Serve with rice noodles or jasmine rice for a delicious dinner.
Recipe: Spicy prawns with pak choi
Stir-fried prawns with pak choi
Sticky, sweet and flavoursome - this stir-fry dish makes the most of meaty prawns and tender, fresh bak choi.
Recipe: Stir-fried prawns with pak choi
Prawn pad Thai recipe
This street-food classic is a delicious combination of sweet, sour, salty and crunchy. Feel free to sub the prawns with whatever protein you'd prefer.
Recipe: Prawn pad Thai recipe
Tofu pad Thai
Don't skip the step of pressing the tofu as this ensures you get a really lovely crispy finish to the texture. Serve with salted peanuts for a crunch.
Recipe: Tofu pad Thai
Chicken noodle stir-fry
This chicken and vermicelli noodle stir-fry is quick, easy and full of veg for a nutritional midweek meal. It's served with a fragrant chilli, soy and ginger sauce.
Recipe: Chicken noodle stir-fry
Green bean and pork Szechuan stir-fry
Crunchy green beans, fragrant pork mince and leafy pak choi comes together in this spicy yet mouth-watering stir fry. Once you try it you'll add it to your repetoire.
Pork and kimchi fried rice
This flavoursome dish uses pre-made kimchi and can be made even quicker with a pouch of microwaveable rice. If you're not to keen on spice, omit the sriracha.
Recipe: Pork and kimchi fried rice
Ginger and garlic stir-fried pork
Fragrant ginger and garlic flavours the tender pork tenderloin, resulting in an irresistible dish. Serve with fluffy, steamed rice.
Chinese five-spice turkey and pork stir-fry
Chinese five-spice has a wonderful flavour and adds a fragrant taste to tender pork and turkey meat. We've also added in yellow peppers and pak choi for a crunchy green hit.
Char sui lamb chops
We love char sui anything but these lamb chops are particularly delicious! Try cooking them on the BBQ for an asian-inspired BBQ feast.
Recipe: Char sui lamb chops
Crispy duck noodles
Tender, moreish duck leg is used in this speedy noodle dish. Toss through shredded duck with egg noodles and refreshing pak choi and cucumber shreds.
Recipe: Crispy duck noodles
Deep-fried tofu with spicy teriyaki sauce
This moreish tofu dish is packed full of Japanese-inspired flavours and served alongside wilted pak choi and steamed white rice.
Tofu teriyaki noodles
Homemade teriyaki sauce is so much better than store-bought and this speedy noodle dish comes together in only 20 minutes. We've pan-fried tofu until crispy then mixed it with the sweet and salty teriyaki sauce. Delicious!
Recipe: Tofu teriyaki noodles
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
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