Name: Peanuty Coconut Noodles
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 2 servings
Ingredients: 50 g peanut butter (creamy); 4 tbsp soy sauce (light); 3 tbsp coconut milk (canned); 2 tbsp sriracha (hot sauce); 1 tbsp maple syrup (pure); 1 null lime (juice of 1); 2 null rice noodles (2 portions wide); 2 clove garlic (finely chopped); 2 cm fresh ginger root (2cm piece, sliced into matchsticks); 3 null spring onions (trimmed and finely sliced); 1 null red bell pepper (sliced); 3 null baby pak choi (3 heads, cut in half lengthwise); 2 tbsp coconut oil (for frying); null sprinkle sesame seeds (for garnishing)

Instructions

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1

In a ramekin combine the peanut butter (50 g), soy sauce (4 tbsp), coconut milk (3 tbsp), sriracha (2 tbsp), maple syrup (1 tbsp), and juice from the lime (1). Stir until you have a velvety sauce.
2

Cook the rice noodles (2 portions) as per instructions on the packet. Set to one side.
3

Peel and finely chop the garlic (2 clove). Peel the fresh ginger root (2 cm) and slice in matchsticks. Trim the onions (3 spring) and finely slice. Slice the bell pepper (1 red) and cut the baby pak choi (3 heads) in half lengthwise.
4

In a large pan over medium to low heat, add the coconut oil (2 tbsp). Once hot, gently fry the garlic (2 clove) and fresh ginger root (2 cm) for a couple of minutes taking care not to burn it. Increase the heat, add the onions (3 spring) and bell pepper (1 red) and cook for another minute. Tip in the cooked rice noodles (2 portions) and baby pak choi (3 heads) into the pan then stir through the sauce. Allow the sauce to bubble.
5

Divide the noodles into two bowls, top each bowl with a [sprinkle sesame seeds] and serve.