Hot-and-Sour Peanut Noodles with Bok Choy


  • 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)


  1. Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water.

  2. 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.

  3. 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.