4 Servings
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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

In 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.


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


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


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

TIP: Use snow peas or beans instead of sugar snap peas. And you can add some sliced stir-fried chicken, beef, pork or roast duck to this dish.

Photo: Rob Shaw/Bauer

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