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Hot-And-Sour Peanutty Noodles With Bok Choy

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8 oz whole-wheat spaghetti

2 1/4 teaspoons tsp kosher salt, divided

1 tablespoon canola or sunflower oil

1 large shallot, sliced

1 piece (about 1 inch) ginger, peeled and finely chopped

1 lb baby bok choy, leaves and stems separated, roughly chopped

1 red bell pepper, sliced

3/4 cup low-sodium vegetable stock or water

2 tablespoons low-sodium soy sauce

1 tablespoon dark sesame oil

1 tablespoon rice vinegar

1/2 cup chopped unsalted roasted peanuts

1/4 teaspoon red pepper flakes (or more to taste)

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