Hot And Sour Peanutty Noodles With Bok Choy Food

HOT-AND-SOUR PEANUTTY NOODLES WITH BOK CHOY

Steps:

• 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 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.

BABY BOK CHOY WITH PEANUT BUTTER NOODLES

Steps:

• Prepare peanut sauce by whisking the first 7 ingredients together (or putting in a jar and shaking).
• Put the pasta on to boil.
• While pasta is cooking, chop your veggies. I prefer them kind of matchstick or julienned.
• Heat the oil in a large skillet.
• Saute onion and garlic. Be careful not to burn them!
• Add bok choy and carrots to the pan and sauté just until the greens wilt.
• Drain the pasta and add it to the pan. Toss with the veggies.
• Pour the peanut sauce over everything and carefully toss.
• Eat hot or at room temperature.
• If you want to get fancy, garnish with chopped peanuts, cilantro, or sesame seeds.

HOT-AND-SOUR PEANUTTY NOODLES WITH BOK CHOY

Steps:

• 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 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.
• add your own note

HOT-AND-SOUR PEANUTTY NOODLES WITH BOK CHOY RECIPE | EPICURIOUS.COM

Steps:

• 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 teaspoon salt.
• Cook, stirring frequently, until
• peppers are crisp-tender,
• 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.
• Per serving: 408 calories, 17 g fat, 2 g saturated fat, 55 g carbohydrates, 8 g fiber, 16 g protein
• Nutritional analysis provided by
• Self