Adapted by Janine McCormick

 

For the Sesame Noodles:

1 lb. spaghetti or long asian noodles                                                 

6 TBSP toasted sesame oil

4 cloves garlic                                                  

2/3 cup peanut butter

½ soy sauce                                                    

6 TBSP rice vinegar

¼ cup brown sugar                                          

6 scallions thinly sliced

1 TBSP fresh grated Ginger Root

For the Bok Choy:

1 TBSP vegetable oil                                       

1 TBSP toasted sesame oil      

1 lb. Baby Bok Choy, halved lengthwise          

3 cloves garlic, smashed, peeled, and cut into thin strips

4 quarter-sized slices peeled fresh ginger, diced (about 2 TBSP)                                                 

1 tsp rice wine vinegar 

salt to taste                                                      

 

Sesame Noodles: Bring a pot of well-salted water to a boil.  Add the spaghetti and cook according to package directions until the pasta is al dente.  Drain and rinse with cold water until the pasta is cool.  Transfer to a large bowl and toss with 1 TBSP of the sesame oil.  In a food processor or blender, combine the rest of the sesame oil, garlic, peanut butter, soy sauce, rice vinegar, brown sugar and ginger root.  Pulse until well blended.  Toss with the spaghetti and scallions.  You may not need all of the sauce.

Bok Choy: In a large fry pan heat the oil over medium heat for 3 minutes, or until very hot.  Add the bok choy cut side down and cook without moving until seared, about 2 minutes.  Then add the ginger and garlic; cook, tossing regularly with two wooden spoons for about 2 to 5 minutes, or until the leaves are completely wilted but the stems are still crunchy.  Add the vinegar and salt.  Cook 1 minute more.  Remove from heat and serve.