Peanut Butter 10 Minute Noodles

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Step 1.

Bash up your peanuts and set aside.

Step 2.

Slice your ginger into strips, and finely slice your red chilli. Throw them into a hot wok with a good glug of vegetable oil.

Step 3.

Allow to soften, and then add your cloves of crushed garlic.

Step 4.

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).

Step 5.

Mix it up, and then add your peanut butter. Mix 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.

Step 6.

At this point, add your honey and soy sauce.

Step 7.

Mix together, and then throw in your rice noodles. Move them around in the sauce, and then add your pak choi leaves.

Step 8.

Mix together, and then add a large handful of chopped coriander, and the juice of a lime.

Step 9.

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.

Step 10.

Serve the noodles in a bowl, and top with more peanuts, chopped spring onion and coriander leaves! Enjoy!

Used chunky peanut butter for extra crunch.

250g Pak Choi
1 Heaped Tbsp Clear Honey
5 Spring Onions
1 Red Chilli
1 Lime
Handful of Salted Peanuts
Bunch of Coriander
2 Cloves of Garlic
2 Heaped Tbsp Crunchy Peanut Butter
2 Tbsp Soy Sauce
Large Knob of Ginger
1 Vegetable Stock Cube
400g Wok Ready Rice Noodles
Vegetable Oil