A really delicious, quick noodle dish. The salty crunch of the peanuts scattered on top is divine.
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Serves
4
Pak Choi
Honey
Spring Onion
Chilli
Lime
Salted Roasted Peanut
Coriander
Garlic
Peanut Butter
Soy Sauce
Ginger
Vegetable Stock Cube
Rice Noodle
Vegetable Oil
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Serves
4
Pak Choi
Honey
Spring Onion
Chilli
Lime
Salted Roasted Peanut
Coriander
Garlic
Peanut Butter
Soy Sauce
Ginger
Vegetable Stock Cube
Rice Noodle
Vegetable Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Bash up your peanuts and set aside.
Step 2.
Slice your ginger into strips, and finely slice your red chilli. Throw them into a hot wok with a good glug of vegetable oil.
Step 3.
Allow to soften, and then add your cloves of crushed garlic.
Step 4.
Mix together, and then add 4 finely sliced spring onions. Allow to soften, and then throw in the chopped pak choi stalks (save the leaves for later) and leave to cook for 3-4 or until softened .
Step 5.
Mix it up, and then add your peanut butter. Mix with the vegetables, and then add 200ml of vegetable stock. Once the peanut butter has dissolved, allow the sauce to bubble away for 2 minutes.
Step 6.
At this point, add your honey and soy sauce.
Step 7.
Mix together, and then throw in your rice noodles. Move them around in the sauce, and then add your pak choi leaves.
Step 8.
Mix together, and then add a large handful of chopped coriander, and the juice of a lime.
Step 9.
Once the pak choi leaves have wilted (30 seconds) add a large handful of chopped peanuts, mix them in, and then remove the wok from the heat.
Step 10.
Serve the noodles in a bowl, and top with more peanuts, chopped spring onion and coriander leaves! Enjoy!
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