Peanut-butter-noodles

30 min

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.

Ingredients

4-5 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

  1. Dice onion and garlic
  2. Grate ginger
  3. Cut mushrooms into slices
  4. Cut the carrots into slices (at 45° angle)
  5. Cut pakchoy: the stem into small pieces. The leaves can be bigger.

Cook

20 min

pan 1b

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

pan 1 continued

Add ginger, soy sauce and garlic

stir ~2 min

pan 2

Cook noodles

see packaging ~4-10 min

pan 1 continued

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

waves

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