Hot-and-Sour Peanutty Noodles with Bok Choy

Ingredients for Hot-and-Sour Peanutty Noodles with Bok Choy

• 230g 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

• 450g baby bok choy, leaves and stems separated, roughly chopped

• 1 red pepper, sliced

• 180ml low-sodium vegetable stock or water

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon dark sesame oil

• 1 tablespoon rice vinegar

• 120ml chopped unsalted roasted peanuts

• 1/4 teaspoons red pepper flakes (or more to taste)

How to make Hot-and-Sour Peanutty Noodles with Bok Choy

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, pepper and remaining 1/4 teaspoons salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.