Dinner: Hot-and-Sour Peanutty Noodles with Bok Choy

Recipe by Kerri Conan Traditional Asian meals tend to be full of veggies, and this one won't disappoint. Also, peanuts provide protein and off-the-chart levels of resveratrol, the same heart-smart compound found in red wine.

This recipe includes superfoods such as:

Nuts

Health benefits of Hot-and-Sour Peanutty Noodles with Bok Choy

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

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)

Instructions

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.

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