Hot-and-Sour Peanutty Noodles with Bok Choy
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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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