- 8 ounces linguine, uncooked
- 3 1/2 cups water
- 1 medium bok choy or 3 baby bok choy (about 1/2 pound), sliced (about 3 cups)
- 1 red bell pepper, thinly sliced
- 2 medium carrots, cut into coins (about 1 cup)
- 1 small yellow onion, halved and thinly sliced
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 1 thumb-sized piece of ginger, peeled and minced (about 1 tablespoon)
- 1/4 cup Tamari-style soy sauce*
- 3 tablespoons sesame oil
- 2 tablespoon brown sugar
- 1/8 teaspoon crushed red pepper flakes (add more if you like more heat)
- 1/2 teaspoon kosher salt
- 1/2 medium Napa cabbage, thinly sliced (about 4 cups, loosely packed)
- 1 tablespoon rice vinegar
- Toppings: fresh cilantro, chopped salted peanuts, sliced scallions, and/or toasted sesame seeds
- To a large and heavy pot over high heat, add the linguine, water, bok choy, bell pepper, carrots, onion, garlic, ginger, soy sauce, sesame oil, brown sugar, red pepper flakes, and salt.
- As soon as the mixture comes to a boil, set the timer for 9 minutes and cook, tossing constantly with tongs, taking care to make sure the pasta doesn’t stick to the bottom of the pot. Once the 9 minutes is up, the veggies should be tender, the pasta cooked through, and it should have a saucy consistency, with most of the liquid having evaporated.
- Remove from heat and add the cabbage and vinegar, tossing until cabbage wilts, about 30 seconds.
- Serve, topping individual bowls with cilantro, peanuts, scallions, and toasted sesame seeds.
*You can use regular, non-Tamari soy sauce, but because it is saltier than Tamari soy sauce, I suggest leaving the kosher salt out of the recipe and then adjusting seasonings to taste once cooked.