Hot-and-Sour Peanutty Noodles with Bok Choy
JapaneseHardVeganDairy-Free

Hot-and-Sour Peanutty Noodles with Bok Choy

A delicious japanese dish. Completely plant-based. Dairy-free option.

Total Time

68 min

Serves

6

Rating

0.0 (0)

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

  1. 1

    Cook pasta as directed on package with 2 teaspoons salt until just tender.

  2. 2

    Drain and rinse pasta with cool water.

  3. 3

    In a large nonstick skillet, heat canola oil over medium-high heat.

  4. 4

    Cook shallot and ginger, stirring, until just brown, 1 minute.

  5. 5

    Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt.

  6. 6

    Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes.

  7. 7

    Transfer contents of skillet to a plate.

  8. 8

    To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar.

  9. 9

    Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes.

  10. 10

    Add bell pepper mixture, pasta, peanuts and pepper flakes to pan.

  11. 11

    Toss to combine; serve.

Cooking Timer

01:08:00
Custom Timer (minutes)

Recipe Info

Prep Time:41 min
Cook Time:27 min
Total Time:68 min
Difficulty:Hard
Servings:6