Cold Peanut Noodles with Baby Bok Choi

After a speedy 8 mile hike through the Middlesex Fells, we were ravenous.  We brought a lovely picnic on the trail, consisting of leftover quiche, a mixed salad, and some slices of watermelon.  Upon returning home, we needed an easy but hearty meal to satisfy our appetites.  This was surprisingly simple to make, yet absolutely delicious. 

Ingredients

16 oz. whole wheat spaghetti

2-3 large heads of baby bok choi, center removed and cut into chunky pieces

Handful of other greens (I used the radish leaves from my veggie box)

1/2 container baby bella mushrooms, coarsely chopped

1/3 cup sesame seeds

1 cup crunchy salted all-natural peanut butter

3 tbsp soy sauce

2 tbsp rice vinegar

6 tbsp water

2 tbsp honey

3 tbsp spicy sesame oil

1 tsp crushed red pepper

3 scallions, sliced

Method

1.  Heat salted water in a large covered pot until it reaches a rolling boil, add noodles and stir, set timer for 11 minutes.

2. Heat 1 1/2 tbsp spicy sesame oil in a large wok over medium high heat.

3. When the oil is hot, add the bok choi, greens, and mushrooms, stir mixture occasionally and cook until the leaves are wilted and the mushrooms have released their juices.

4.  Heat a small non-stick pan over medium heat, add the sesame seeds, stir occasionally and turn off the heat when the seeds are browned.

5.  In a large bowl, mix together the rest of the ingredients until well-mixed. Stir in the browned sesame seeds.

6.  When the noodles are cooked, pour them into a colander, fill empty pot with cold water, and place colander into pot to soak noodles. When the noodles are cool, pull colander out of the pot and allow water to drain out.

7.  Add noodles to the large bowl containing the sauce.  Mix well to coat all the noodles with sauce.  

8.  Add the veggies and any juices left in the wok to the large bowl and mix with the noodles.