So quick. So cheap. Sack off Wagamama and do it at home.
Used chunky peanut butter for extra crunch.
Cooking Time (includes preparation time): 10 Minutes
- 250g Pak Choi - £1.30
- Clear Honey - £0.90
- Spring Onions - £0.49
- Red Chillies - £0.60
- 1 Lime - £0.30
- Salted Peanuts - £0.48
- Bunch of Coriander - £0.70
- Garlic - £0.30
- Crunchy Peanut Butter - £0.65
- Soy Sauce - £1.00
- Big Knob of Ginger - £0.27
- Vegetable Stock Cubes - £0.30
- 400g Wok Ready Rice Noodles - £1.75
- Total Cost - £9.04 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Bash up your peanuts and set aside.
- Slice your ginger into strips, and finely slice 1 red chilli. Throw them into a hot wok with a good glug of vegetable oil.
- Allow to soften, and then add 2 cloves of crushed garlic.
- Mix together, and then add 4 finely sliced spring onions. Allow to soften, and then throw in your pak choi stalks (save the leaves for later.)
- Mix it up, and then add 2 heaped tablespoons of peanut butter. Mix it with the vegetables, and then add 200ml of vegetable stock. Once the peanut butter has dissolved, allow the sauce to bubble away for 2 minutes.
- At this point, add a heaped tablespoon of honey, and3 tablespoons of soy sauce.
- Mix together, and then throw in your rice noodles. Move them around in the sauce, and then add your pak choi leaves.
- Mix together, and then add a large handful of chopped coriander, and the juice of a lime.
- Once the pak choi leaves have wilted (30 seconds) add a large handful of chopped peanuts, mix them in, and then remove the wok from the heat.
- Serve the noodles in a bowl, and top with more peanuts, chopped spring onion and coriander leaves! Enjoy!