Hot-and-Sour Peanutty Noodles with Bok Choy

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.