Photo: Tina Dawson
Hot-and-Sour Peanutty Noodles with Bok Choy
13 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
357
Calories
5g
Protein
28g
Fat
22g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Canola | 1 tbsp (14g) | 124 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Bok Choy | 1 cup (70g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Water | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes