hot-and-sour-peanutty-noodles-with-bok-choy-395096.json

{
    "directions": [
        "Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve."
    ],
    "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)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Ginger",
        "Leafy Green",
        "Nut",
        "Pasta",
        "Vegetarian",
        "Dinner",
        "Peanut",
        "Healthy",
        "Vegan",
        "Bok Choy",
        "Noodle",
        "Soy Sauce",
        "Self",
        "Pescatarian",
        "Tree Nut Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Hot-and-Sour Peanutty Noodles with Bok Choy",
    "url": "http://www.epicurious.com/recipes/food/views/hot-and-sour-peanutty-noodles-with-bok-choy-395096"
}