This recipe is a good way to make the switch from white pasta to whole-grain varieties that offer more fiber and protein. If your diet requires additional protein you can add chicken or salmon. The dish also tastes great as a cold noodle salad which you can easily transport to work. If you do not have hoisin or garlic-chile sauce just substitute another sweet and spicy combo. Serves 4 (2 cups/serving) Cook time: 35 minutes
Ingredients: 8 oz whole-wheat linguine noodles 1 Tbs. peanut oil 1 small onion, thinly sliced (about 1 cup) 2 garlic cloves, minced (2 tsp) 1 small head bok choy, chopped into 2-inch pieces (1 1/2 cups) 1 1/2 cups broccoli floret 1/2 cup frozen or fresh snow peas (thawed) 1 red bell pepper, thinly sliced 2 Tbs hoisin sauce 1 Tbs garlic-chili sauce 1/4 cup chopped peanuts
Cook pasta according to package directions. Drain, reserving 1 cup cooking water, and set pasta aside.
Meanwhile, heat oil in large skillet or wok over medium heat. Add onion and garlic, and saute 5 to 7 minutes, or until onion is golden.
Add bok choy, broccoli, snow peas, and bell pepper. Stir continuously for 5 minutes. Add a 1/2 cup of water, cover, and simmer 5 minutes. Stir in hoisin and garlic-chili sauces. Stir in noodles, adding 1/2 cup reserved cooking water. Add more water if mixture seems too dry. Garnish each serving with 1 Tbs. chopped peanuts.
Per 2-cup serving: 330 calories; 19g protein; 9g fat (1g saturated); 55g carb; 10g fiber; 205mg sodium; 7g sugars
compliments of vegetarian times magazine