Asian Noodle Stir‑Fry with Wakame, Shiitake and Pak Choi

Ingredients

• 150 g wakame seaweed salad (frozen; from Asian market)
• 1 organic cucumber
• 2 nashi pears
• 100 g shiitake mushrooms
• 8 mini pak choi
• 2 red onions
• 400 g soba noodles (from Asian market)
• Salt
• 4 tbsp toasted sesame oil
• 1 handful roasted wasabi peanuts
• 5 tbsp sesame oil
• 100 ml Vegetable broth
• 3 tbsp ketjap manis (Indonesian sweet soy sauce)
• 1 tbsp sweet chili sauce
• 1 tbsp oyster sauce
• 1 tsp Cornstarch

Instructions

1. 1.

   Let the seaweed salad thaw for the noodles. Slice cucumber lengthwise, pit and cut into long thin strips; quarter and pit pears, also cut into long thin strips. Clean mushrooms, quarter them and remove tough stems. Halve pak choi heads lengthwise. Peel onions and finely dice.

2. 2.

   Bring sesame oil, broth, ketjap manis, sweet chili sauce and oyster sauce to a boil for the sauce. Whisk cornstarch with a little cold water until smooth and stir into the sauce to thicken.

3. 3.

   Cook noodles in salted water according to package instructions until al dente. Meanwhile heat 2 tbsp oil in a pan and sauté onions over medium heat until translucent. Add pak choi, cook briefly, deglaze with a splash of sauce and simmer about 5 minutes until tender.

4. 4.

   Heat remaining oil in another pan, stir‑fry cucumber, pears and mushrooms, then deglaze with the rest of the sauce. Drain noodles, rinse under cold water and let them drain slightly. Add pak choi to the vegetables in the pan, mix in wakame salad, reheat everything together and toss well.