Baby Bok Choy With Peanut Butter Noodles Recipe

Ingredients for Baby Bok Choy With Peanut Butter Noodles

• Whole Wheat Spaghetti
• Canola Oil
• Garlic Cloves
• 1/2 small onion, thinly sliced
• Carrot
• Baby Bok Choy
• Creamy Peanut Butter
• Hot Water
• 2 tablespoons soy sauce
• Rice Wine Vinegar
• 1 tablespoon honey
• Lime Juice
• Sriracha Sauce

How to Make Baby Bok Choy With Peanut Butter Noodles

1. Whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, and ginger in a small bowl to create the peanut sauce.
2. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
3. While pasta cooks, julienne the baby bok choy and carrot. Thinly slice the onion.
4. Heat vegetable oil in a large skillet or wok over medium heat.
5. Sauté onion and garlic until softened, about 2-3 minutes. Be careful not to burn them!
6. Add bok choy and carrots to the skillet. Stir-fry until the bok choy wilts, about 2-3 minutes.
7. Add the drained pasta to the skillet and toss with the vegetables.
8. 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.
9. Serve immediately, garnished with chopped peanuts, cilantro, and/or sesame seeds (optional). Enjoy hot or at room temperature!