Hot-and-Sour Peanutty Noodles with Bok Choy
A flavorful Asian-inspired noodle dish combining whole wheat spaghetti with fresh bok choy, bell peppers, and crunchy peanuts in a tangy hot-and-sour sauce made with soy sauce, sesame oil, and rice vinegar.
Ingredients
- •8 ounces whole-wheat spaghetti
- •2¼ teaspoons kosher salt
- •1 tablespoon canola or sunflower oil
- •1 large shallot
- •1 inch ginger
- •1 pound baby bok choy
- •1 whole red bell pepper
- •¾ cup low-sodium vegetable stock
- •2 tablespoons low-sodium soy sauce
- •1 tablespoon dark sesame oil
- •1 tablespoon rice vinegar
- •½ cup chopped unsalted roasted peanuts
- •¼ teaspoon red pepper flakes
Cooking Instructions
- 1.
Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.
20 min
