Ingredients for Baby Bok Choy With Peanut Butter Noodles
- 12 ounces whole wheat spaghetti
- 1 tablespoon canola oil
- 4 garlic cloves, minced
- 1 large onion, thinly sliced
- 1 large carrot, julienned
- 4 baby bok choy, quartered lengthwise
- 1/2 cup creamy peanut butter
- 1/4 cup hot water
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon sriracha sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1/2 cup reserved pasta water
- chopped peanuts (optional garnish)
- fresh cilantro (optional garnish)
- sesame seeds (optional garnish)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baby Bok Choy With Peanut Butter Noodles? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baby Bok Choy With Peanut Butter Noodles
- Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, and ginger in a small bowl to create the peanut sauce.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, julienne the baby bok choy and carrot. Thinly slice the onion.
- Heat vegetable oil in a large skillet or wok over medium heat.
- Sauté onion and garlic until softened, about 2-3 minutes. Be careful not to burn them!
- Add bok choy and carrots to the skillet. Stir-fry until the bok choy wilts, about 2-3 minutes.
- Add the drained pasta to the skillet and toss with the vegetables.
- Pour the peanut sauce over the pasta and vegetables. Toss to coat evenly. Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve immediately, garnished with chopped peanuts, cilantro, and/or sesame seeds (optional). Enjoy hot or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
52g
Fat
13g
Carbs
20g
