Ingredients

The following ingredients have 5 Servings
  • 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 (about 1 tablespoon))
  • 1/4 cup Tamari-style soy sauce*
  • 3 tablespoons sesame oil
  • 2 tablespoon brown sugar
  • 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)

Instruction

  • 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.