
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
Cook pasta as directed on package with 2 teaspoons salt until just tender.
- 2
Drain and rinse pasta with cool water.
- 3
In a large nonstick skillet, heat canola oil over medium-high heat.
- 4
Cook shallot and ginger, stirring, until just brown, 1 minute.
- 5
Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt.
- 6
Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes.
- 7
Transfer contents of skillet to a plate.
- 8
To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar.
- 9
Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes.
- 10
Add bell pepper mixture, pasta, peanuts and pepper flakes to pan.
- 11
Toss to combine; serve.