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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.


  • 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


  • 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

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

Have you ever thought about getting professional support to achieve your health and performance goals? We have an incredible team of registered nutrition, lifestyle, and functional medicine practitioners working out of our clinic in Marylebone, London and online ready to help you make that change.