Pak Choi Noodles
Make this under 30 minutes vegan adaptable pak choi recipe. The pak choi is fried with garlic and ginger, then poached in a soy based sauce.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
2 Pak Choi
1½ tbsp Olive oil
2 Garlic cloves
Ginger (1)
½ tsp chilli flakes
2 tbsp Soy sauce
300 ml Water
1 tsp Cornflour
150 g Noodles
a bunch of Coriander
1 tsp Sesame seeds
2 Eggs (optional)
Recipe:
- Cook the pak choi: Cut the pak choi in half, or in quarters for the bigger ones. Chop the garlic and ginger. Heat the olive oil in a large frying pan, and stir fry the pak choi along with garlic, ginger and chilli flakes. Cook for 5-7 minutes, until lightly coloured. In the meantime, mix together the cornflour, water and soy sauce. Deglaze the pak choi with the soy sauce mixture, and simmer for 3 minutes.
- Cook the noodles: Push the pak choi on the side and make enough space to add the noodles into the pan. If needed add a little bit more water. Simmer until the noodles are cooked.
- Cook the eggs: Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat. Using a slotted spoon, gently lower the eggs into the water one at a time. Cook for 6 minutes, adjusting the heat as necessary to maintain a gentle boil. Meanwhile, fill a bowl with cold water and if you have some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes. Gently crack the eggs all over and peel.
- Serve: Serve the noodles in a bowl, along with the pak choi and soy sauce juice. Place the egg on top, along with fresh coriander and sesame seeds.
How to store
Store in the fridge in an airtight container for up to 3 days.
Leftovers
Stuff spring rolls with your noodles leftover, along with thinly shredded cabbage, carrot or any vegetables you have on hands.
