Quick Peanutty Coconut Noodle Stir-Fry
Ingredients
Sauce
- 50g peanut butter
- 4 tbsp soy sauce
- 3 tbsp coconut milk
- 2 tbsp Sriracha
- 1 tbsp maple syrup
- Juice of 1 lime
Noodles
- 2 portions wide rice noodles
Vegetables
- 2 garlic cloves
- 2cm piece ginger
- 3 spring onions
- 1 red bell pepper
- 3 heads pak choi
- 2 tbsp coconut oil
Garnish
- Sesame seeds
Preparation
In a small bowl, mix together peanut butter, soy sauce, coconut milk, Sriracha, maple syrup and lime juice until smooth and creamy.
Prepare the noodles according to the packet instructions, then drain and set aside.
Finely chop the garlic. Peel the ginger and slice into matchsticks. Trim and slice the spring onions. Slice the red bell pepper and halve the pak choi lengthwise.
Heat the coconut oil in a large frying pan over medium-low heat. Add the garlic and ginger and fry for 2 minutes gently without burning. Turn up the heat, add spring onions and red pepper, and stir-fry for 1 more minute. Add the cooked noodles and pak choi, pour in the sauce, and toss everything together. Let it bubble for a minute.
Divide between bowls and sprinkle with sesame seeds.
Equipment
Ensure kettle is boiled and have a saucepan and large frying pan ready.
