Asian Noodles with Summer Vegetables Recipe

Name: Asian Noodles with Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces whole-wheat spaghetti; 12 ounces sugar snap peas, trimmed and halved; 3 heads baby bok choy, trimmed and roughly chopped; 1/3 cup cashew butter or peanut butter; 3 tablespoons rice vinegar; 1 tablespoon Sriracha (Asian chile sauce), plus more for serving; 4 scallions, roughly chopped; 1 1/2 -inch piece ginger, peeled and sliced; 1/2 cup fresh cilantro leaves; 1 small yellow, red or orange bell pepper, diced; 8 radishes, diced

Servings: persons

Kosher salt
12 ounces whole-wheat spaghetti
12 ounces sugar snap peas, trimmed and halved
3 heads baby bok choy, trimmed and roughly chopped
1/3 cup cashew butter or peanut butter
3 tablespoons rice vinegar
1 tablespoon Sriracha (Asian chile sauce), plus more for serving
4 scallions, roughly chopped
1 1/2 -inch piece ginger, peeled and sliced
1/2 cup fresh cilantro leaves
1 small yellow, red or orange bell pepper, diced
8 radishes, diced

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook as the label directs, adding the snap peas and bok choy during the last 2 minutes.
3
Reserve 1/2 cup of the cooking water, then drain.
4
Transfer the pasta and vegetables to a large bowl.
5
Meanwhile, pulse the cashew butter, 2 tablespoons each water and rice vinegar, the Sriracha, scallions, ginger, 1/4 cup cilantro and 1/2 teaspoon salt in a food processor until smooth.
6
Toss the bell pepper and radishes in a medium bowl with the remaining 1/4 cup cilantro and 1 tablespoon rice vinegar.
7
Add the sauce to the pasta mixture along with enough of the reserved pasta cooking water to loosen; toss to coat.
8
Top each serving with the diced vegetables and some Sriracha.
9
Photograph by Charles Masters

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Kosher salt, 12 ounces whole-wheat spaghetti, 12 ounces sugar snap peas, trimmed and halved, 3 heads baby bok choy, trimmed and roughly chopped, and more.

Yes, Asian Noodles with Summer Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Noodles with Summer Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions