Summary

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

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Instructions

1. 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).
2. 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.
3. In the meantime, it is best to grind the peanuts in a mortar and cut the pak chois leaves into small pieces.
4. After simmering briefly, add a little honey, stir briefly and let simmer again. Then do the same with the soy sauce.
5. 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.
6. Add the cut pak choi leaves and coriander greens and stir briefly. Let everything simmer briefly.
7. Finally add peanuts and season with lime juice, salt and pepper.
8. Note: be careful with the salt. Peanut butter, broth, and soy sauce are inherently plentifully salty.