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