Peanut Bolognese

Ingredients for 4 servings:

• 1 onion(s) or 2 – 3 spring onions
• 2 tbsp sesame oil
• 500 g minced meat, mixed
• 3 tbsp soy sauce
• 4 tbsp peanut butter, creamy or crunchy
• 500 ml chicken broth
• 500 g Mie noodles, vegan if desired
• 100 g soy shreds, fine
• 500 ml vegetable stock
• e.g. peanuts, unsalted
• possibly chili flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

also available as a vegetarian/vegan version

For the meat version, finely dice the onion or slice the spring onions into rings and sauté in sesame oil until translucent. Add the minced meat and fry until crumbly. Add the peanut butter and chicken stock and stir in. Season with soy sauce and simmer for 5 minutes. For the vegetarian or vegan version, pour boiling water over the soy shreds to cover them and let them simmer for about 15 minutes. Finely dice the onion or slice the spring onions into rings and sauté in sesame oil until translucent. Add the soy shreds and their soaking liquid and let it reduce slightly. Add the peanut butter and vegetable stock and stir in. Season with soy sauce and simmer for 5 minutes. Prepare the noodles (if vegan, then of course not egg noodles) according to the package instructions and mix with the sauce. Toast the peanuts in a non-stick pan, chop coarsely if necessary, and sprinkle over the top. Can be seasoned with chili flakes.