Pak Choi with Rice Noodles in Peanut Butter Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pak choi
- 1 bunch spring onion (s)
- 1 clove garlic
- 1 chilli pepper (s), red
- 1 cup peanuts, crushed (250 ml content)
- 1 piece (s) ginger, the size a thumb
- 125 g rice noodles
- Oil for frying
- little honey as needed
- coriander green
- a little soy sauce as required
- 0.5 ½ lime (s), juice from it
- broth
- 0.67 tablespoon peanut butter
Print Recipe
Pin Recipe Instructions
- Coarsely chop the chilli pepper, the clove of garlic, the fine piece of ginger and the spring onion. Fry in a hot pan (or wok).
- In the meantime, separate the leaves and tubers from the pak choi, cut the latter into small pieces and add to the pan. After frying for a short time, add the peanut butter and mix it well with the vegetables. Then add the broth so that the vegetables are just not covered.
- In the meantime, it is best to grind the peanuts in a mortar and cut the pak chois leaves into small pieces.
- After simmering briefly, add a little honey, stir briefly and let simmer again. Then do the same with the soy sauce.
- Pour rice noodles in a separate container with enough boiling water. After 3 minutes, drain the water and rinse the pasta. Now add the pasta to the pan, then stir briefly.
- Add the cut pak choi leaves and coriander greens and stir briefly. Let everything simmer briefly.
- Finally add peanuts and season with lime juice, salt and pepper.
- Note: be careful with the salt. Peanut butter, broth, and soy sauce are inherently plentifully salty.
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