Peanut Noodles With Pak Choi & Black Beans
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 300g rice noodles
- 1 small red onion
- 1 clove of garlic
- 1 tablespoon ginger
- 4 heads of pak choi
- 240g x canned black beans
- 1 tablespoon coconut oil
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Preparation
Step 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).
Step 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.
Step 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.
Step 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.
Step 5
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