Whole-wheat linguine works well in Asian noodle stir-fry dishes like this one.
YIELD: SERVES 4
8 oz. whole-wheat linguine noodles
1 Tbs. peanut oil
1 small onion, thinly sliced (1 cup)
2 cloves garlic, minced (2 tsp.)
1 small head bok choy, chopped into 2-inch pieces (1½ cups)
1½ cups broccoli florets
⅓ cup snow peas, halved
½ red bell pepper, thinly sliced (½ cup)
2 Tbs. hoisin sauce
1 Tbs. chili garlic sauce
¼ cup chopped peanuts
- Cook pasta according to package directions. Drain, reserving 1 cup cooking water, and set pasta aside.
- Meanwhile, heat oil in large skillet or wok over medium heat. Add onion and garlic, and sauté 5 to 7 minutes, or until onion is golden.
- Add bok choy, broccoli, snow peas, and bell pepper. Stir-fry 5 minutes. Add ½ cup water, cover, and simmer 5 minutes. Stir in hoisin and chili garlic sauces. Stir in noodles, adding ½ cup reserved cooking water. Add more water if mixture seems too dry. Garnish each serving with 1 Tbs. chopped peanuts.
VEGAN
30 MINUTES OR LESS
NUTRITION INFORMATION
Calories: 330
Protein: 13 g
Total Fat: 9 g
Saturated Fat: 1 g
Carbohydrates: 55 g
Cholesterol: 0 mg
Sodium: 205 mg
Fiber: 10 g
Sugar: 7 g
