Hot And Sour Peanutty Noodles With Bok Choy Recipe Epicuriouscom
SHIITAKE BOK CHOY SOUP WITH NOODLES
Provided by Beth Nicholson
Categories Soup/Stew Leafy Green Mushroom Pasta Vegetable Quick & Easy Dinner Winter Bok Choy Gourmet Massachusetts Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a main course
Number Of Ingredients 5
Steps:
- Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.
- In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.
SZECHUAN NOODLES WITH PEANUT SAUCE
Categories Peanut Bell Pepper Summer Chill Vegan Noodle Bon Appétit
Yield Serves 6 as a main-course
Number Of Ingredients 15
Steps:
- Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4- to 5-inch lengths. Transfer noodles to very large bowl. Toss with oil to coat.
- Cut bok choy, peppers, carrots and onions into matchstick-size strips. (Sauce, noodles and vegetables can be prepared 4 hours ahead. Cover separately; chill. Bring sauce to room temperature before continuing, thinning with additional broth if necessary.)
- Add shredded cabbage and vegetable strips to noodles. Toss with enough peanut sauce to coat. Sprinkle with sesame seeds.
BABY BOK CHOY WITH PEANUT BUTTER NOODLES
Make and share this Baby Bok Choy With Peanut Butter Noodles recipe from Food.com.
Provided by Debtex
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
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
Provided by Kerri Conan
Categories Ginger Leafy Green Nut Pasta Vegetarian Dinner Peanut Healthy Vegan Bok Choy Noodle Soy Sauce Self Pescatarian Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
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.
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