Pak Choi Noodles
You can whip up this lovely pak choi recipe in under 30 minutes, and it's super simple to create a vegan version. The pak choi is fried with garlic and ginger, then poached in a soy-based sauce - delish.
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 thumb-sized piece)
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:
- Cut the pak choi in half (or into quarters if it's big) and chop the garlic and ginger. Heat the olive oil in a large frying pan, and stir-fry the pak choi with the garlic, ginger and chilli flakes. Cook until lightly coloured (about 5-7 minutes). 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.
- Make enough space in the pan to add the noodles. Add a little bit more water if needed. Simmer the noodles until cooked.
- Bring a saucepan of water to a boil over a medium-high heat. Using a slotted spoon, gently lower the eggs into the water one at a time. Cook for 6 minutes on a gently boil. Meanwhile, fill a bowl with cold water and some ice cubes. When the eggs are cooked, transfer them to the icy water and chill until just slightly warm (about 2 minutes). Carefully peel away the egg shells.
- Serve the noodles in a bowl with the pak choi and soy sauce. Place the egg on top along with fresh coriander and sesame seeds, and enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days.
Leftovers
Stuff spring rolls with your leftover noodles, along with shredded cabbage, carrot or any veg you have on hand.
