Sesame Ginger Pasta with Peanuts

Instructions

1. Prepare Pasta Water

   1 min hands-on5 min waiting

   • Fill a large pot with water and add a pinch of salt.
   • Bring the water to a boil.

2. Cook the Pasta

   2 min hands-on8 min waiting

   • Add the pasta to the boiling water.
   • Cook until al dente, 30 seconds less than package instructions.
   • Reserve some pasta water before draining.

3. Prepare Aromatics and Garnishes

   5 min hands-on

   • Mince garlic and ginger finely.
   • Thinly slice scallions, separating green tops for garnish.
   • Soak green tops in cold water.
   • Chop cilantro stems finely and set aside leaves for garnish.

4. Make the Sauce

   2 min hands-on

   • Combine soy sauce, vinegar, oyster sauce, sesame oil, peanut butter, and sugar in a bowl.
   • Stir until smooth.

5. Toast Sesame Seeds

   1 min hands-on2 min waiting

   • Heat a skillet over medium heat.
   • Add sesame seeds and toast until golden and fragrant.
   • Remove from pan and set aside.

6. Cook Base Aromatics

   4 min hands-on

   • Add olive oil to the skillet and heat over medium.
   • Sauté ginger and white parts of scallions until softened.
   • Reduce heat and stir in garlic, cooking for 1 minute.

7. Build the Sauce in Skillet

   1 min hands-on2 min waiting

   • Add toasted sesame seeds and chili powder to the skillet.
   • Pour in the prepared sauce mixture and stir.
   • Let simmer on low heat for 1-2 minutes.

8. Toss Pasta with Sauce

   3 min hands-on

   • Transfer pasta to the skillet with sauce, allowing some pasta water to come with it.
   • Toss to coat pasta in sauce.
   • Gradually add reserved pasta water until sauce is glossy.

9. Add Fresh Herbs and Adjust Seasoning

   1 min hands-on

   • Stir cilantro stems into the pasta.
   • Taste and adjust seasoning with salt if needed.
   • Add more pasta water if sauce is too thick.

10. Prepare Toppings

    3 min hands-on

    • Roughly crush peanuts.
    • Sauté bok choy in olive oil until tender.

11. Fry Eggs (Optional)

    3 min hands-on

    • Heat a pan with olive oil over medium heat.
    • Fry eggs until whites are set and yolks are runny.

12. Plate and Garnish

    2 min hands-on

    • Divide pasta into bowls.
    • Top with crushed peanuts, sautéed bok choy, and a fried egg if desired.
    • Garnish with scallion tops and cilantro leaves.
    • Drizzle with chili oil if preferred.
    • Cooking tips:
    • To enhance the nuttiness, lightly toast the peanuts before crushing them.
    • Use the starchy pasta water sparingly to achieve a smooth and shiny sauce that clings to the noodles.
    • For a more intense umami flavor, add a teaspoon of fish sauce or a splash of rice wine vinegar at the end.
    • Serve immediately to enjoy the freshest texture and flavor.