Bring large pot of water to a boil. Heat 1 tbsp sesame oil in medium nonstick skillet over medium-high heat. Add bok choy and a pinch of salt and pepper and cook until greens are crisp tender, 3 to 5 minutes. Add sun-dried tomatoes and toss to combine.

Add noodles to boiling water and cook until al dente, 5 to 6 minutes. Reserve 1/4 cup pasta water. Drain noodles and return them to pot. Add Peanut sauce and heat over medium heat until warmed through. (TIP: If noodles seem dry, add 1 tbsp of reserved pasta water at a time, up to 1/4 cup.)

Divide peanut noodles between shallow bowls, top with stir-fried bok choy with sun dried tomatoes, and sprinkle with togarashi. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.