Rice Pasta with Bok Choy and Ground Cashews

world.food's picture

Jan. 18, 2012


For dressing
Sesame oil 4 Tablespoon
Tamari sauce 4 Tablespoon
Fennel seed 1/2 Teaspoon
Dried basil 1/2 Teaspoon
For salad
Celery stalks 3 , diagonally sliced into strips
Bok choy stalks 7 , julienned, shredded
Canned sliced water chestnuts 5 Ounce (1 can)
Cayenne pepper 1/4 Teaspoon
Garlic 3 Clove (15 gm) , minced
Cumin 1/2 Teaspoon
Black pepper 1 Teaspoon
Scallions 1 Bunch (100 gm) , sliced
Roasted cashews 1 Cup (16 tbs) , coarsely chopped
Salt To Taste



1. Cook spaghetti as per instructions. When completely cooked run the pasta under cold water.

2. Drain the excess water.

3. Prepare the dressing. Place it in the salad bowl.

4. Place the pasta in the bowl with dressing. Separate the coating strands as you mix.

5. Combine bok choy and celery.

6. Cut the scallion bottoms lengthwise and slice them.

7. Mix them with the salad, cashew meal and water chestnuts.

8. Toss salad.

9. Taste and adjust the seasons.


10. Serve Rice Pasta With Bok Choy And Ground Cashews at room temperature.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 391Calories from Fat 271

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1033 mg43.04%

Total Carbohydrates 24 g8%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet