AllFreeCasseroleRecipes eBook

Monday, April 8, 2013

Hot-and-Sour Peanutty Noodles With Bok Choy

Serves 4

INGREDIENTS

  • 8 oz whole-wheat spaghetti
  • 2 1/4 teaspoons tsp kosher salt, divided
  • 1 tablespoon canola or sunflower oil
  • 1 large shallot, sliced
  • 1 piece (about 1 inch) ginger, peeled and finely chopped
  • 1 lb 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)

PREPARATION

  1. Cook pasta as directed on package with 2 tsp 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 tsp 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.
Pin It Now!

1 comment:

PATRICIA KIMBERLY said...

French restaurant menus offer a wide variety of high quality wines from California and France to complement the creations coming out of the kitchen. French restaurant menus understand that the robust, hearty or nutty taste of a wine can enhance the flavors of French restaurant menus's culinary concoctions.

RecipeLion