- 1 lb dry pasta, any shape
- 2 large cloves garlic, minced
- 1/4 cup toasted sesame oil
- 3 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp honey
- 1 small red Asian chili, minced
- 1 Tbsp finely grated fresh ginger
- 2 large handfuls of baby bok choy
- 2 large carrots, grated
- 1/2 large sweet potato, grated
- salt & pepper, to taste
- 1/4 cup chopped scallions (white and light green parts only)
- Bring a large pot of water to a boil, and cook pasta according to directions.
- While the pasta is cooking, combine the garlic, sesame oil, soy sauce, rice vinegar, honey, Asian chili, and grated ginger in a small bowl. Mix well and set aside.
- Three minutes before the pasta is cooked, add the bok choy and stir so that it is all underwater. When it is fully wilted, and the pasta is cooked, drain and return to the pot along with the grated carrot, sweet potato, and prepared sauce.
- Toss the entire mixture thoroughly, and season with salt and pepper. Top with generous amounts of scallions and other herbs.
- Serve hot or cold.
If you’re wondering what the purple in my pictures is — it’s the sweet potato! Feel free to use a normal orange one!