Peanut bok choy udon

ingredients

• Peanut bok choy udon

  • 1 cup water
  • 1/4 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoon brown sugar
  • 2 tablespoon rice vinegar
  • 1 1/2 teaspoon sesame oil
  • 3 centimetre piece ginger, peeled, grated
  • 2 clove garlic, crushed
  • 1/2 teaspoon chilli paste
  • 1/2 teaspoon cornflour
  • 400 gram udon noodles
  • 2 carrots, shredded
  • 2 cup sugar snap peas
  • 4 cup bok choy

method

• Peanut bok choy udon

  • 1

    In a wok on high heat, whisk water, peanut butter, soy, sugar, vinegar, oil, ginger, garlic, chilli and cornflour until smooth. Bring to the boil, then cook for 2 minutes, stirring constantly. Set aside.

  • 2

    Cook noodles following packet instructions, then drain. In a bowl, mix with peanut mixture and carrots.

  • 3

    In a saucepan, blanch sugar snaps for 30 seconds. Add bok choy and cook for a further 30 seconds. Drain well.

  • 4

    Divide greens between serving plates, then top with noodles to serve.

notes

Meat-lovers can add sliced stir-fried chicken, beef or pork, or roast duck to this dish.