After this super successful meal, I am officially on the one-pot meal train. I mean…why wouldn’t you be? One-pot meals are so easy and usually filled with vegetables, so relatively healthy. Plus, there is less clean up because there is only one pot to deal with, well, and a knife and cutting board. But that’s nothing compared to the piles of dishes that accumulate with my usual meals.
I am a big fan of these sesame noodles loaded with veggies. We enhanced the flavor with siracha and also added shrimp for protein. To keep it easy, we just used already cooked, frozen shrimp (and thawed it out before throwing it into the pot at the end).
There is something really satisfying about chopping up all the vegetables and then gently placing them in the pot, like a piece of art. I didn’t get the “after” photo of the noodles because it was getting dark so the lighting was terrible plus my family was hungry and not interested in waiting for me to take photos. Did you know that most of the food photos I take for Eat Drink Pretty are taken in a major haste while my family waits to eat? Not ideal, but since I work full-time and haven’t been devoting time on the weekends to blogging/taking photos, this is just how it’ll have to go for now.
I was excited about how great this turned out and promptly added the recipe to my “tried and true” Pinterest board. I had been neglecting this board but am now being cognizant with adding all the successful recipes I’ve tried lately. Gotta love Pinterest. It helps so much with meal planning and keeping track of meals that I’ve tried that have been delicious (and usually easy) so I remember them for next time.
Printone-pot sesame noodles with veggiesAuthor: oh my veggies Ingredients
- 8 ounces linguine, uncooked
- 3½ cups water
- 1 medium bok choy or 3 baby bok choy (about ½ 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)
- ¼ cup less sodium soy sauce
- 3 tablespoons sesame oil
- 2 tablespoon brown sugar
- ⅛ teaspoon crushed red pepper flakes (add more if you like more heat)
- ½ medium Napa cabbage, thinly sliced (about 4 cups, loosely packed)
- 1 tablespoon rice vinegar
- 1 package cooked shrimp (large)
- Toppings: fresh cilantro, chopped salted peanuts, sliced scallions, siracha /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 shrimp, cabbage and vinegar, tossing until cabbage wilts and shrimp warms through, about a minute or two.
- Serve, topping individual bowls with cilantro, peanuts, scallions, and toasted sesame seeds. Add siracha to taste.