Hot-and-Sour Peanutty Noodles with Bok Choy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Traditional Asian meals tend to be full of veggies, and this one won't disappoint. Also, peanuts provide protein and off-the-chart levels of resveratrol, the same heart-smart compound found in red wine. Ingredients:
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) |
Directions:
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 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.
2. 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
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