Peanut Bok Choy Udon Noodles

Isn’t this little noodle bowl beautiful?

I thought it was almost too pretty to eat. The vibrant colors of the bok choy, red bell peppers and cabbage turned this bowl into a dietary rainbow. And we all know that the more colors you’re eating (assuming those colors weren’t made in a lab) the healthier you’ll be!

This meal took almost no time to put together and aside from some light mincing, has hardly any prep involved either. For those of you with peanut allergies, you could sub the peanut butter for sunbutter and the peanuts for cashews.

1 box organic udon noodles of your choice

1 lb baby bok choy

1 red bell pepper, sliced

2/3 cup chopped scallions

2/3 cup chopped peanuts

1/2 cup chopped red cabbage

3/4 cup vegetable broth

2 tbsp low sodium soy sauce

1 tbsp peanut butter

1 tbsp sesame oil

1 tbsp rice vinegar

1 shallot, minced

2 tbsp fresh minced ginger

1 tsp sea salt

Red pepper flakes

• Cook noodles according to package
• In a skillet over medium heat, cook shallots, ginger and red pepper flakes in sesame oil for about 5 minutes
• Meanwhile, cut off stems of baby bok choy
• Add bell pepper and salt to skillet and cook for 5 more minutes
• Add boy choy, cabbage, broth, vinegar and soy sauce and turn heat to medium/high and continue cooking for 5 more minutes or until bok choy wilts
• Drain noodles, add to mixing bowl and stir in peanut butter
• Add bok choy mix to bowl and toss until well combined
• Top with peanuts and scallions and serve