HOT-AND-SOUR PEANUTTY NOODLES WITH BOK CHOY RECIPE | EPICURIOUS.COM

Hot-and-Sour Peanutty Noodles with Bok Choy Recipe | Epicurious.com image

Provided by @MakeItYours

Number Of Ingredients 13

Previous Next

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,
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.
Per serving: 408 calories, 17 g fat, 2 g saturated fat, 55 g carbohydrates, 8 g fiber, 16 g protein
Nutritional analysis provided by
Self