Peanut Pak Choy Udon

Use snow peas or beans instead of sugar snap peas. And you can add some sliced stir-fried chicken, beef, pork or roast duck to this dish.

Prep 15 mins • Cook 10 mins • serves 4

• 1 cup water • ¼ cup smooth peanut butter • ¼ cup soy sauce • 2 tbsps brown sugar

• 2 tbsps rice vinegar • 1½ tsps sesame oil • 3 cm piece ginger, peeled, grated • 2 cloves garlic, crushed

• ½ tsp chilli paste • ½ tsp cornflour • 2 x 200 g packet udon noodles • 2 carrots shredded (1 cup)

• 2 cups sugar snap peas • 4 cups pak choy 

1) In a wok, on high heat, whisk water, peanut butter, soy, sugar, vinegar, oil, ginger, garlic, chilli and cornflour until smooth. Bring to boil. Cook 2 mins, stirring constantly. Set aside.

2) Cook noodles following packet instructions. Drain. In a bowl, mix with peanut mixture and carrots.

3) In a saucepan of salted water, blanch sugar snaps 30 secs. Add pak choy and cook a further 30 secs. Drain well.

4) Divide greens between serving plates. Top with noodles to serve.