Peanut Pak Choy Udon

Peanut Pak Choy Udon

Infuse Western and Eastern elements by cooking pak choy (a type of Chinese cabbage) and udon (thick Japanese wheatflour noodles) in a peanut butter mixture.


1 cup water

¼ cup smooth peanut butter

¼ cup soy sauce

2 tbsps brown sugar

2 tbsps rice vinegar

1½ tsps sesame oil

3 cm piece ginger, peeled, grated

2 cloves garlic, crushed

½ tsp chilli paste

½ tsp cornflour

2 x 200 g packet udon noodles

2 carrots shredded (1 cup)

2 cups sugar snap peas

4 cups pak choy


1In a wok, on high heat, whisk water, peanut butter, soy, sugar, vinegar, oil, ginger, garlic, chilli and cornflour until smooth. Bring to boil. Cook 2 mins, stirring constantly. Set aside.

2Cook noodles following packet instructions. Drain. In a bowl, mix with peanut mixture and carrots.

3In a saucepan of salted water, blanch sugar snaps 30 secs. Add pak choy and cook a further 30 secs. Drain well.

4Divide greens between serving plates. Top with noodles to serve.