Serves
2
Pak Choi Peanut Stirfry
If you like peanut butter then you’ll love this stir fry. Simple and so nutty with lots of crunch. If you're in more of a rush, then use a pre packed bag of stir-fry veg.
Ingredients
- 80g wholegrain rice noodles
- 2 tbsp sesame oil
- 200g pak choi
- 100g carrots
- 2 garlic cloves, finely chopped
- 4 cm fresh ginger, peeled, finely chopped
- 1 red chilli, seeds removed, finely chopped
- 1 bunch spring onions, sliced
- 100g sugar snap peas, halved lengthways
- 2 tsp hoisin sauce
- 2 tbsp tamari sauce
- 2 tbsp peanut butter
- 2 tbsp peanuts, chopped
- Squeeze of lime juice
- 1 tbsp freshly chopped coriander
Directions
- Cook the noodles according to their packet info and drain, toss with 1 tbsp sesame oil.
- Cut the soft leaves off the pak choi and set aside. Slice off the base and discard. With the thicker part of the leaves, chop into matchsticks.
- Heat the rest of the oil in a wok and add the matchstick pak choi, carrot, garlic, ginger, chilli, and spring onions. Stir on high heat for 4 minutes.
- Add the noodles and sugar snap peas and cook for a further 4 minutes.
- Stir in the remaining pak choi leaves, hoisin sauce, tamari, peanut butter, and a splash of water. Mix well and cook for 2 minutes.
- To serve, divide between 2 plates and scatter over the peanuts and coriander. Squeeze over some lime juice.
- Kcal: 579
- Protein: 19g
- Fats: 30g
- Carb: 53g
- Fibre: 10g
