Recipe courtesy of Ronnie Woo
Recipe courtesy of Ronnie Woo
Watch how to make this recipe.
Linguine with Chili-Scallion Vinaigrette and Bok Choy
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 617
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 18 g
- Cholesterol
- 0 mg
- Sodium
- 1010 mg
This recipe was inspired by simple yet satisfying noodle dish a friend and I had in a New York Chinese restaurant. Although this version is quite different, the flavors are similar and I love that it comes together so quickly with just a few ingredients, many of them pantry staples. I’ve kept it vegetarian, although it could easily be made meaty by adding roasted chicken or cooked ground pork.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 617
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 18 g
- Cholesterol
- 0 mg
- Sodium
- 1010 mg
Ingredients
Directions
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13m
Easy
CLASS
- Bring a large pot of water to a rolling boil. When the water is boiling, add the linguine and cook according to package directions until al dente.
- In the meantime, make the sauce by combining the soy sauce, vinegar, olive oil, chili powder, garlic and scallions in a small bowl. Transfer the mixture to a large skillet and cook over medium heat until the scallions have softened, 1 to 2 minutes. Keep warm on the lowest heat until the noodles are ready.
- When the noodles are just about al dente, add the bok choy directly to the pot with the pasta and cook for about 15 seconds. Drain and add the noodles and bok choy directly to the skillet with the vinaigrette. Toss until everything is evenly coated with the sauce. Finish with a drizzle of toasted sesame oil before serving.
