Ingredients
- 3 tablespoons orange juice
- 2 tablespoons peanut butter (creamy I used chunky peanut butter)
- 2 tablespoon soy sauce (reduced sodium type)
- 1 tablespoon vinegar (rice vinegar)
- 2 teaspoons fresh ginger (grated)
- 6 ounces spaghetti pasta (dry whole wheat spaghetti broken in half)
- 1/2 pound lean ground beef (96% lean)
- 2 teaspoons garlic (minced)
- 2 cups bok choy (thinly sliced, about 4 ounces)
- 1/2 cup carrots (coarsely chopped about 2 ounces)
- 4 green onions (diagonally sliced into 1 inch pieces)
- 1/2 teaspoons red pepper flakes (more if you wish)
- 6 pieces leaf lettuce
- 2 tablespoons peanuts (dry roasted about 1/2 ounce, lightly salted)
How to Make
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Step 1: Combine orange juice, peanut butter, soy sauce, vinegar and ginger in a mediun bowl, whisk to combine, set aside.
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Step 2: Cook spaghetti according to package directions, drain and set aside.
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Step 3: Meanawhile, brown ground beef and garlic in a large nonstick frypan, 6 to 8 minutes, stirring to break up meat, drain fat. Stir in bok choy, carrots, green onions and red pepper flakes. Drizzle with orange juice mixture; reduce heat to medium; cover and cook for 2 minutes. Add spaghetti, toss until combined.
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Step 4: Place lettuce leaves on serving plates, spoon noodle mixture into leaves; sprinkle with peanuts.
We hope you enjoy this recipe!
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