Main Dishesdeliciouslyella
Peanut Noodles With Pak Choi & Black Beans
These rice noodles tossed in a sweet, spicy nutty dressing with fresh pak choi and tinned black beans make a satisfying weeknight dinner. They come together in just 20 minutes and if you have any leftovers they make a fabulous lunch for the following day.
👥 4 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●frying pan
- ●pan
📝 Preparation Steps
1
In a large bowl whisk together the peanut butter, tamari, brown rice vinegar, maple syrup, sesame oil and sriracha. (You will later use this bowl to toss the noodles together so make sure you have one big enough to hold all of the ingredients in the recipe).
2
Heat a spoonful of coconut oil in a large non-stick frying pan over medium high heat. Once it has melted swirl to coat the pan evenly, then add the onions and garlic and cook, stirring often, for ⏱️ 2-3 minutes, until the onions have softened. Then add the pak choi and cook until it has reduced in size and darkened in colour, which should only take ⏱️ 2-3 minutes. Add the drained black beans to the pan and cook just until they are heated through.
coconut oil1 tablespoongarlic1 clovepak choi4
3
Cook the noodles according to packet instructions. Drain and place into the bowl holding the peanut dressing. Add the cooked vegetables from the pan into the bowl and toss to combine, using two forks, until everything is coated in dressing and glossy. Alternatively, if you have a wok or frying pan large enough to hold all of the ingredients you can put the noodles into it once cooked, then add the sauce and toss all to combine while still over the heat.
4
Serve in bowls, topping with crushed peanuts, sliced spring onions, sliced red chili, sesame seeds and a squeeze of fresh lime juice. Eat immediately.
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