Nutty Noodles with Bok Choy, Bell Peppers and Edamame
A little spicy and a little saucy, with just the right amount of nuttiness.
This dish is so, so tasty, and it makes a LOT of food, so prepare for a couple days of bangin' leftovers!
I added some tofu to up the protein content, which made it even better, and it'd be equally delicious with chicken or shrimp.
14 ounces soba (buckwheat) noodles (or you can use whole-wheat spaghetti)
1 cup frozen, shelled edamame
1 tablespoon vegetable oil
2 shallots, sliced
2 tbsp ginger, finely chopped
2 cloves garlic, minced
4 heads baby bok choy (or 1 head big bok choy) leaves and stems separated, roughly chopped
2 bell peppers (red or green or whatever you have), thinly sliced
3/4 cup unsalted vegetable broth
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
2 tablespoons rice vinegar
1 tbsp natural creamy peanut butter
1/2 cup chopped unsalted roasted peanuts
1 teaspoon red pepper flakes (more or less, to taste)
Green onions (optional)
Cook pasta as directed on package until just tender, adding edamame for the last 3 minutes. Drain and rinse with cool water and return to pot.
In a large nonstick skillet, heat vegetable oil over medium- high heat. Cook shallot, ginger and garlic until just brown.
Add bok choy stems and bell pepper. Cook, stirring frequently, until peppers are tender, about 5 minutes. Transfer contents of skillet to a plate or bowl.
To same skillet, add broth, soy sauce, peanut butter, sesame oil and vinegar and stir until peanut butter dissolves, about 1 minute. Add bok choy and cook until leaves are soft and bright green, 1 to 2 minutes.
Add bell pepper mixture, peanuts and pepper flakes to pan and combine, then add the entire mixture to pot with pasta and edamame. Toss and serve. Top with chopped green onions, if desired. Serves 6.