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

• Cabbage

  Chinese (pak-choi), raw

  3 cup, shredded or 210g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Carrots

  Raw

  1 cup chopped or 128g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  1 tbsp or 9g

• Ginger root

  Raw

  1 tbsp or 6g

• Soy sauce

  Made from soy (tamari)

  4 tbsp 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

  4 cup, shredded or 280g

• Rice wine vinegar

  1 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Peanuts

  All types, raw

  4 tbsp or 37g

• Scallions

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

  2 medium or 30g

• Sesame seeds

  Seeds, whole, dried

  2 tsp or 6g

Directions

1. In a large heavy pot over high heat, combine the spaghetti, water, bok choy, bell pepper, carrots, onion, garlic, ginger, soy sauce, sesame oil, brown sugar, red pepper flakes, and salt.
2. Bring the mixture to a boil. Cook, stirring constantly with tongs to prevent the pasta from sticking, until the pasta is cooked and the vegetables are tender, with most of the liquid evaporated and a saucy consistency remains, about 9 minutes.
3. Remove from heat and add the napa cabbage and rice wine vinegar, tossing until the cabbage wilts, about 30 seconds.
4. Serve in bowls, garnished with cilantro, peanuts, scallions, and toasted sesame seeds.