One-Pot Peanut Sesame Noodles and Veggies

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Water

  Plain, clean water

  3 ½ cup or 828g

• Bok Choy

  Asian Items - Melissa's

  15 oz or 425g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Carrots

  Raw

  1 cup chopped or 128g

• Onions

  Raw

  ¾ cup, sliced or 86g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger root

  Raw

  1 tbsp or 6g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Brown sugar

  2 tbsp or 18g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Salt

  Table

  ½ tsp or 3g

• Cabbage

  Raw

  ½ head, small or 357g

• Rice wine vinegar

  1 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  2 sprigs or 4g

• Peanuts

  All types, raw

  1 oz or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. To a large and heavy pot over high heat, add the linguine, water, bok choy, bell pepper, carrots, onion, garlic, ginger, soy sauce, sesame oil, brown sugar, red pepper flakes, and salt.
2. As soon as the mixture comes to a boil, set the timer for 9 minutes and cook, tossing constantly with tongs, taking care to make sure the pasta doesn't stick to the bottom of the pot. Once the 9 minutes is up, the veggies should be tender, the pasta cooked through, and it should have a saucy consistency, with most of the liquid having evaporated.
3. Remove from heat and add the cabbage and vinegar, tossing until cabbage wilts, about 30 seconds.
4. Serve, topping individual bowls with cilantro, peanuts, scallions, and toasted sesame seeds. Enjoy!

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