Best Hot And Sour Peanutty Noodles With Bok Choy Recipes

Baby Bok Choy With Peanut Butter Noodles image

Provided by Debtex

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb whole wheat spaghetti
1 tablespoon canola oil or 1 tablespoon peanut oil
3 -4 garlic cloves
1 medium onion
1 carrot
2 heads baby bok choy
1/3 cup creamy peanut butter
1/3 cup hot water
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey or 2 tablespoons agave nectar, for vegan friends
1 tablespoon lime juice or 1 tablespoon lemon juice
1 tablespoon sriracha sauce or 1 teaspoon crushed red pepper flakes

Steps:

Prepare peanut sauce by whisking the first 7 ingredients together (or putting in a jar and shaking).
Put the pasta on to boil.
While pasta is cooking, chop your veggies. I prefer them kind of matchstick or julienned.
Heat the oil in a large skillet.
Saute onion and garlic. Be careful not to burn them!
Add bok choy and carrots to the pan and sauté just until the greens wilt.
Drain the pasta and add it to the pan. Toss with the veggies.
Pour the peanut sauce over everything and carefully toss.
Eat hot or at room temperature.
If you want to get fancy, garnish with chopped peanuts, cilantro, or sesame seeds.

Hot-and-Sour Peanutty Noodles with Bok Choy image

Provided by Kerri Conan

Yield Makes 4 servings

Number Of Ingredients 13

8 ounces whole-wheat spaghetti
2 1/4 teaspoons kosher salt, divided
1 tablespoon canola or sunflower oil
1 large shallot, sliced
1 piece (about 1 inch) ginger, peeled and finely chopped
1 pound baby bok choy, leaves and stems separated, roughly chopped
1 red bell pepper, sliced
3/4 cup low-sodium vegetable stock or water
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1/2 cup chopped unsalted roasted peanuts
1/4 teaspoon red pepper flakes (or more to taste)

Steps:

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.