Hot-and-Sour Peanutty Noodles with Bok Choy

22 Apr

After making this slow cooker adobo chicken with bok choy I had some bok choy left to use up. This turned out just ok. Was missing something!


Hot-and-Sour Peanutty Noodles with Bok Choy
adapted from epicurious


1 box whole-wheat spaghetti
2 1/4 teaspoons kosher salt, divided
1 tablespoon oil
1 large shallot, sliced
1 piece (about 1 inch) ginger, peeled and grated
1 pound baby bok choy, leaves and stems separated, roughly chopped
1 red bell pepper, sliced
3/4 cup low-sodium chicken stock
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/2 cup chopped unsalted roasted peanuts
1/4 teaspoon red pepper flakes (or more to taste)


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 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 teaspoon 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 bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.


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