Spicy Almond Butter Noodles with Bok Choy & Red Pepper

Spicy Almond Butter Noodles

with Bok Choy & Red Pepper

DINNER

Blender Tamari Peanuts Pasta Nuts Lime Leafy Greens Fruit Bok Choy Bell Pepper Almonds Dinner Japanese High-Protein Chef's Choice
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
750
FAT
21g
CARBOHYDRATES
99g
PROTEIN
28g

MAIN INGREDIENTS

  1. 6 oz baby bok choy
  2. 1 red bell pepper
  3. 2 scallions
  4. 1 garlic clove
  5. 1 lime
  6. ¼ cup + 2 tbsp peanuts
  7. 2 tbsp almond butter
  8. 2 tbsp tamari
  9. 1 tsp turbinado sugar
  10. 1 tbsp chile garlic sauce
  11. 10 oz fresh ramen noodles
  12. 2 tsp vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: peanut, soy, tree nut (almond), wheat
Nutrition

TOOLS

  • Blender
  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the ramen noodles. Chop the baby bok choy. Trim, deseed, and thinly slice the red bell pepper. Thinly slice the scallions. Peel the garlic. Halve the lime, juice one half, and cut the other half into wedges.

2
Make the almond butter sauce

Place a large nonstick skillet over medium-low heat and add all the peanuts. Toast until fragrant, 3 to 4 minutes, and transfer to a bowl. In a blender, combine the peeled garlic, lime juice, almond butter, tamari, turbinado sugar, chile garlic sauce, ½ cup water, and a pinch of salt. Blend spicy almond butter sauce on high until smooth. Add just ¼ cup toasted peanuts and pulse to combine. TIP: The peanuts are added last, and pulsed instead of blended, to give the sauce texture.

3
Cook the noodles

Once the water is boiling, add ramen noodles and gently stir. Cook until al dente, 1 to 2 minutes. Drain noodles and run under cool water to stop the cooking process.

4
Sauté the vegetables

Return skillet to medium-high heat with 2 tsp vegetable oil. Add sliced red bell pepper, chopped baby bok choy, and a pinch of salt, and cook until crisp-tender, 2 to 3 minutes. Reduce heat to low, add spicy almond butter sauce, and cook for 1 minute. TIP: If the sauce becomes too thick, add 1 tablespoon warm water (or more, if necessary) to create a thinner consistency.

5
Serve

Add ramen noodles and just half the sliced scallion to the skillet with the vegetables, and stir. Taste, and add salt as necessary. Divide the spicy almond butter noodles between bowls and top with remaining toasted peanuts and remaining sliced scallion. Serve with lime wedges. Dig in!