Wok with pak choi, carrots and mie noodles

Ingredients for 4 servings:

• 250 g mie noodles
• 4 carrots
• 2 pak choi
• 2 garlic cloves
• 8 tbsp sesame oil
• 2 tbsp tomato paste
• 4 tbsp soy sauce
• 2 tsp honey
• 1 tbsp peanut butter, optional
• Sambal Oelek
• coriander
• cumin
• Cinnamon powder
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Pour boiling water over the mie noodles and let them soak for 7-8 minutes. Peel the carrots, halve them lengthwise, and slice them thinly. (I like to do this with the coarse slicer on my food processor. It looks great.) Wash the bok choy, cut the stalks into thin sticks, and cut the leaves into bite-sized pieces. Peel and dice the garlic, or press it. Heat half the oil in a wok. Sauté the carrots and bok choy stalks with the tomato paste for 3-4 minutes. Drain the noodles and add them to the wok along with the bok choy leaves, garlic, soy sauce, peanut butter (if desired), honey, and spices. Stir-fry for two minutes. Season with salt. Toss with the remaining oil and serve hot. Chopped cashews, spring onions, mushrooms, etc. also go well with the dish. It’s all a matter of taste!