Rice Noodles with Bok Choy and Carrots
Ingredients
- Ingredients
- 120 grams unsalted Peanuts
- 1 tsp brown sugar
- 2 Tbsps Peanut butter
- ½ tsp red Curry paste
- 600 milliliters Coconut milk
- 400 grams Rice noodles
- salt
- 4 Bok Choy
- 4 carrots
- 1 tsp soy sauce
- 1 tsp Red pepper flakes
- 1 tsp Sesame seeds
Preparation steps
For the peanut sauce, toast the peanut in a dry pan. Remove from the heat, let cool, and chop finely in a blender.
Carameliz the sugar in a saucepan, then add the penuts, peanut butter, and curry paste. Mix in the coconut milk and simmer for 10 minutes over medium heat.
Cook the rice noodles according to the package directions.
Rinse, trim, and chop the bok choy leaves. Cut the stalks into thin slices. Peel and thinly slice the carrots. Bring a large pot of salted water to a boil. Add the carrots and bok choy stems, and simmer 1-2 minutes. Add the leaves, and blanch for 1 minute, then drain all of the vegetables. Mix the vegetables with the noodles and transfer to bowls. Add the soy sauce to the peanut sauce. Season the noodles with some of the peanut sauce, if you'd like. Sprinkle the noodles with the chili flakes and sesame seeds. Serve the remaining sauce in a small bowl with the noodles.
