Asian Noodles with Pak Choy, Chili Rings and Peanuts

Ingredients

• 400 g Mie noodles
• 100 g Sugar snap peas
• 1 pak choi
• 2 Spring Onions
• 1 Red Onion
• 1 Garlic clove
• 1 red chili pepper
• 1 tsp freshly grated ginger
• 3 tbsp peanut oil
• 2 tbsp rice wine
• light soy sauce
• a handful Thai basil
• 1 tbsp lime juice
• 50 g chopped peanuts
• chili flakes

Instructions

1. 1.

   Cook the noodles according to package instructions. Then rinse with cold water and drain.

2. 2.

   Wash and cut the sugar snap peas in half diagonally. Wash, trim and slice the pak choi into strips. Wash, trim and slice the spring onions into rings. Peel and finely dice the onion and garlic. Wash, trim and slice the chili pepper into thin rings. Stir‑fry the onion, ginger and garlic in hot oil for 1–2 minutes. Add the spring onions, sugar snap peas and pak choi and stir‑cook for 3–4 minutes while adding rice wine and a splash of soy sauce.

3. 3.

   Rinse the basil, shake dry and tear the leaves. Add to the noodles with the vegetables and stir briefly to combine.

4. 4.

   Season with lime juice and soy sauce. Serve garnished with peanuts and chili flakes.