Hot-and-Sour Peanutty Noodles with Bok Choy
- 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)
- This recipe is vegan
- Produce
- Baby bok choy, leaves and stems (1 pound)
- Ginger (1 piece)
- Peanuts, unsalted roasted (1/2 cup)
- Red bell pepper (1)
- Shallot, large (1)
- Condiments
- Rice vinegar (1 tablespoon)
- Soy sauce, low-sodium (2 tablespoons)
- Cooking & Baking
- Canola or sunflower oil (1 tablespoon)
- Kosher salt (2 1/4 teaspoons)
- Red pepper flakes (1/4 teaspoon)
- Sesame oil, dark (1 tablespoon)
- Pasta & Grains
- Spaghetti, whole-wheat (8 ounces)
- Drinks
- Vegetable stock or water, low-sodium (3/4 cup)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published April 1, 2012 (10 months ago).
16 people saved this recipe.
