Wilted bok choy and peanuts fill a flavorful, savory broth for a hearty one-dish meal. Look for fresh rice noodles in the pasta or Asian food section of most grocery stores. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian.
- 1 teaspoon sesame oil
- 1 tablespoon peanut oil
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon peanut butter
- 3 tablespoons soy ginger dressing
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons orange juice
- red pepper flakes, to taste
- 1 (12 ounces) package fresh rice noodles
- 6 (6-ounce) heads baby bok choy
- 1/4 cup peanuts
Place the oils in a large skillet or wok over medium-high heat. Add the onion and garlic and sauté for about 5 minutes, or until the vegetables soften and become fragrant.
Add the peanut butter, dressing, soy sauce, orange juice, red pepper flakes and 1-1/2 cups water to the skillet. Stir until bubbly and smooth. Cover and cook while you prepare the noodles.
Bring a medium pot of water to a boil over medium-high heat and cook the rice noodles according to package directions. Drain and rinse with water.
Transfer the cooked noodles to the skillet and stir to combine. Add the bok choy and peanuts to the pan and let cook for 1 minute, or until the bok choy is slightly wilted. Enjoy!
For even more information on powering up your diet with plant foods, you can join Sharon’s 14-day Go Plant Power Challenge, staring on August 5. Join by simply clicking “LIKE” on the Go Plant Power Facebook Page which will host the 14 days of alerts with recipes and other helpful tips.
This Recipe's Ingredients:Garlic, Ginger, Orange, Orange Pepper, Pasta, Peanut, Red Onion, Red Pepper, Rice
Spicy Bok Choy with Noodles and Peanuts
Servings per Recipe:Amount per Serving
Calories from Fat:
Total Fat: 13g
Saturated Fat: 2g
Dietary Fiber: 3g
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