Tuesday, May 26, 2009

Spicy Asian Stir-Fry with Whole Wheat Linguine

This is just okay. It isn't anything special. It's a nice change from the typical asian noodle dish involving peanut butter (this one has no peanut butter, but lots of sriracha!) but it just isn't particularly flavorful. Yummy veggies, I feel healthy after eating it, but it's still meh. I wouldn't make it again.


Spicy Asian Stir-Fry with Whole Wheat Linguine
Vegetarian Times, March 2009

This recipe is a good way to make the switch from white pasta to whole-grain varieties that offer more fiber and protein. The dish also tastes great as a cold noodle salad.

8 oz whole-wheat linguine noodles
1 Tbsp 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 (1 1/2 cups)
1 1/2 cups broccoli florets
1/3 cup snow peas, halved
1/2 red bell pepper, thinly sliced (1/2 cup)
2 Tbsp hoisin sauce
1 Tbsp garlic-chile sauce
1/4 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 saute 5 to 7 minutes, or until onion is golden.

Add bok choy, broccoli, snow peas, and bell pepper. Stir-fry 5 minutes. Add 1/2 cup water, cover, and simmer 5 minutes. Stir in hoisin and garlic-chili sauces. Stir in noodles, adding 1/2 cup reserved cooking water. Add more water if mixture seems too dry. Garnish each serving with 1 Tbsp chopped peanuts.

Yield: 4 servings

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