8 ounces gluten free linguine noodles
1 Tablespoon canola oil
1 small onion, thinly sliced (1 cup)
2 cloves garlic, minced (2 teaspoons)
1 small head baby bok choy, chopped into 2 inch pieces (1 1/2 cups)
1 1/2 cups broccoli florets
1/3 cup snow peas, halved
1/2 red bell pepper, thinly liced (1/2 cup)
1 Tablespons gluten free hoisin sauce
1 Tablespoon gluten free garlic-chili sauce
1/4 cup chopped peanuts
1. Cook the pasta according to the packag directions. Drain, reserving 1 cup cooking water, and set pasta aside.
2. Meanwhile, heat the oil in a large skillet or wok over medium high heat. Add onion, and garlic, and saute 5-7 minutes, or until onion is golden.
3. Add the baby bok choy, broccoli, snow peas, and bell pepper. Stir-fry 5 minutes. Add 1/2 cup water, cover, and simmer 5 minutes. Stir in the hoisin and garlic-chili sauces. Stir in noodles, adding 1/2 reserved cooking water. Add more water if texture seems too dry. Garnish each serving with 1 Tablespoon chopped peanuts. Serves 4
This recipe came from Vegetarian Times, March 2009, page 34