Pak Choi with rice noodles in peanut butter sauce

Ingredients for 2 servings:

• 2 pak choi
• 1 bunch of spring onions
• 1 clove(s) garlic
• 1 chili pepper(s), red
• 1 cup crushed peanuts (250 ml content)
• 1 piece(s) ginger, thumb-sized
• 125 g rice noodles
• Oil for frying
• a little honey as needed
• n. B. Coriander leaves
• a little soy sauce as needed
• ½ lime(s), juice
• n. B. broth
• 0.67 tbsp peanut butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Roughly chop the chili pepper, finely chop the garlic clove, finely chop the ginger, and roughly chop the spring onion. Fry in a hot pan (or wok). In the meantime, separate the leaves and bulbs from the bok choy, chop the latter, and add to the pan. After briefly frying, add peanut butter and mix well with the vegetables. Then pour in the stock, making sure that the vegetables are just not covered. Meanwhile, crush the peanuts in a mortar and pestle and chop the bok choy leaves. After simmering briefly, add a little honey, stir briefly, and continue simmering. Then do the same with the soy sauce. In a separate container, add enough boiling water to cover the rice noodles. After 3 minutes, drain the water and rinse the noodles with water. Now add the noodles to the pan and stir briefly. Add the chopped bok choy leaves and coriander leaves, also stir briefly. Let everything simmer briefly. Finally, add the peanuts and season with lime juice, salt, and pepper. Note: Be careful with the salt. Peanut butter, broth, and soy sauce are quite salty on their own.