Hot-and-Sour Peanutty Noodles with Bok Choy

Ingredients

  • ¼ teaspoon red pepper flakes (or more to taste)
  • ½ cup chopped unsalted roasted peanuts
  • 1 tablespoon rice vinegar
  • 1 tablespoon dark sesame oil
  • 2 tablespoons low-sodium soy sauce
  • ¾ cup low-sodium vegetable stock or water
  • 1 red bell pepper, sliced
  • + 6 more ingredients
    • 1 pound baby bok choy, leaves and stems separated, roughly chopped
    • 1 piece (about 1 inch) ginger, peeled and finely chopped
    • 1 large shallot, sliced
    • 1 tablespoon canola or sunflower oil
    • 2 ¼ teaspoons kosher salt, divided
    • 8 ounces whole-wheat spaghetti

1. 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...

View full recipe at SpringPad

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