Here is a great recipe for you to try for diner 👉🏼 One-Pot Peanut Sesame Noodles & Veggies
➖8 ounces linguine, uncooked
➖3 1/2 cups water
➖1 medium bok choy or 3 baby bok choy (about ➖1/2 pound), sliced (about 3 cups)
➖1 red bell pepper, thinly sliced
➖2 medium carrots, cut into coins (about 1 cup)
➖1 small yellow onion, halved and thinly sliced
➖3 medium cloves garlic, minced (about 1 tablespoon)
➖1 thumb-sized piece of ginger, peeled and minced
➖1/4 cup Tamari-style soy sauce*
➖3 tablespoons sesame oil
➖Stevia to taste
➖1/8 teaspoon crushed red pepper flakes (add more if you like more heat)
➖1/2 teaspoon kosher salt
➖1/2 medium Napa cabbage, thinly sliced (about 4 cups, loosely packed)
➖1 tablespoon rice vinegar
➖Toppings: fresh cilantro, chopped salted peanuts, sliced scallions, and/or toasted sesame seeds
➖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.
➖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.
➖Remove from heat and add the cabbage and vinegar, tossing until cabbage wilts, about 30 seconds.
➖Serve, topping individual bowls with cilantro, peanuts, scallions, and toasted sesame seeds