Asian-style pak choi with lime tagliatelle

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 2 garlic cloves
• 2 peppers, red, fresh
• 7 tbsp olive oil
• 300 g mushrooms, brown
• 200 g spring onions
• 160 g carrot(s)
• 500 g pak choi (200 g leaves and 300 g stalk)
• 2 tbsp soy sauce, dark
• Salt and pepper, black, from the mill
• 3 tbsp lime zest, organic
• 200 g spelt flour
• 200 g durum wheat semolina
• 220 ml water, lukewarm

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 55 minutes

Peel the onions and slice into thin rings. Peel the garlic cloves and slice thinly. Halve the bell peppers lengthwise, deseed, and chop. Slice the mushrooms. Slice the spring onions into rings. Peel and slice the carrots. Cut the bok choy leaves into strips. Cut the bok choy stalks into fine pieces. Heat 5 tablespoons of olive oil in a large non-stick pan. Sauté the onions, garlic, and bell peppers. Add the mushrooms, spring onions, carrots, and bok choy stalks with another 2 tablespoons of olive oil, season with salt and pepper, and simmer until everything is soft but still firm to the bite. Add the bok choy leaves, soy sauce, and 2 teaspoons of lime zest, continue to simmer, and adjust the seasoning if necessary. Combine the spelt flour, durum wheat semolina, and the remaining lime zest, add water, form into a ball, let it rest for 10 minutes, then roll it out with a rolling pin and cut into strips. Add it to boiling water and cook for about four minutes. Then drain and serve with the pak choi.