27. Hot and Sour Peanut Noodles with Bok Choy

Ingredients:
8 oz whole-wheat spaghetti

• 2 1/4 tsp kosher salt, divided

• 1 Tbsp canola or sunflower oil

• 1 large shallot, sliced

• 1 piece (about 1 inch) ginger, peeled and finely chopped

• 1 lb baby bok choy, leaves and stems separated, roughly chopped

• 1 red bell pepper, sliced

• 3/4 cup low-sodium vegetable stock or water

• 2 Tbsp low-sodium soy sauce

• 1 Tbsp dark sesame oil

• 1 Tbsp rice vinegar

• 1/2 cup chopped unsalted roasted peanuts

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

Directions:
Cook pasta as directed on package with 2 tsp 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 tsp 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.
Serves 4.
http://www.self.com/fooddiet/recipes/2012/04/hot-sour-peanutty-noodles