Peanut Butter Noodles
The winning combination is the peanut butter with soy sauce and ginger. Pakchoy has a nice bite if you add it at the end. You could also replace it with spinach leaves.
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Ingredients
4 servings
500 g
300 g
300 g
1
100g
Noodles
Mushrooms
Carrots
Pakchoy
Peas frozen
3 TBL sp
2-3 TBL sp
15 - 20 g
1 tea sp
200 ml
2 cloves
Peanut butter
Soy sauce
Ginger
Sugar
Stock veggie
Garlic
Prep
10 min
- Dice onion and garlic
- Grate ginger
- Cut mushrooms into slices
- Cut the carrots into slices (at 45° angle)
- Cut pakchoy: the stem into small pieces. The leaves can be bigger.
Cook
20 min
Sauté mushrooms
high heat ~2 min
Add ginger and carrots
reduce heat and simmer until moisture of the
mushrooms is gone ~5 min
Boil water and mix stock
Add ginger, soy sauce and garlic
stir ~2 min
Cook noodles
see packaging ~4-10 min
Add peanut butter, 1 tea sp sugar
and stock (200 ml)
stir and bring to boil/simmer ~5 min, season with salt and pepper
Add pakchoy and peas
simmer ~3 min
This is a recipe from the Fork Ranger book
