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 of Pak Choi - £1.30
Clear Honey - £0.90
Spring Onions - £0.49
Red Chillies - £0.60
1 Lime - £0.30
Salted Peanuts - £0.48
1 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.
Add 2 cloves of crushed garlic. Mix together and then add 4 finely sliced spring onions. Allow to soften and throw in your pak choi stalks. (Save the leaves for later!)
Give it a good stir and add 2 heaped tablespoons of peanut butter. Mix it with the vegetables and add 200ml of vegetable stock. Once the peanut butter has dissolved, allow the sauce to bubble away for 2 minutes.
Add a heaped tablespoon of honey and 3 tablespoons of soy sauce. Mix together.
Throw in your rice noodles. Move them around in the sauce and then add your pak choi leaves. 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 remove the wok from the heat.
Serve the noodles in a bowl, top with more peanuts, chopped spring onion and coriander leaves! Enjoy!