Pak Choi noodle stir-fry

Ingredients for 2 servings:

• 250 g pasta
• 500 g pak choi
• 1 carrot(s)
• 2 garlic cloves
• 1 piece(s) ginger, 3 cm
• 1 tbsp soy sauce
• 1 tbsp water
• 1 dash of lemon juice
• 1 tsp, heaped honey, liquid
• some spice mix (paprika-pepper mixture)
• some sea salt, coarse
• 1 ½ tbsp sesame seeds
• 1 ½ tbsp coconut chips
• 1 ½ tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

goes super fast

Cook the noodles according to the package instructions. Peel and finely chop the garlic cloves. Peel the ginger and press it in a garlic press. Peel the carrot and slice it into fine sticks using a mandoline. Remove the stem and outer leaves from the bok choy and cut it into coarse strips. In a small glass bowl, mix the soy sauce, water, lemon juice, squeezed ginger, honey, and paprika well. Heat the oil in a non-stick pan. Sauté the carrot strips and diced garlic until the garlic releases its aroma. Then add the bok choy and cook briefly, pour the soy mixture over it, and mix well. Sauté for 2-3 minutes, then season with coarse sea salt at the very end. The bok choy should not be in the pan for longer than 3-4 minutes. Meanwhile, toast the sesame seeds and coconut chips in a small non-stick pan without any fat. Divide the finished noodles between plates, add the pak choi vegetables and top with the toasted sesame and coconut mixture.