Chicken Noodles with Peanuts & Pak Choi
in black bean sauce with crispy onions & lime
Black bean paste is a rich, savoury condiment made from fermented black soybeans. Some varieties can also be sweet, but the one in this recipe adds a delicious, deep umami flavour to your dish instead!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
15 g
Black soybean paste
(Contains: Soja, Gluten, Tarwe)
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
½ piece
Pak choi
½ piece
Garlic
¼ piece
Lime
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
50 g
Wholewheat noodles
(Contains: Gluten, Tarwe)
½ bunch
Scallions
½ piece
Romano pepper
5 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
5 g
Ginger paste
15 g
Crispy fried onions
(Contains: Tarwe May be present: Noten, Sesamzaad, Gluten, Pinda's)
100 g
Seasoned chicken mince
Not included in your delivery
1 tablespoon
Sunflower oil
½ teaspoon
[Reduced salt] soy sauce
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the noodles.
- Finely chop the scallions, reserving the greens of one scallion per person to use later as garnish.
- Cut the Romano pepper into thin strips.
- Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
- Boil the noodles for 4 - 5 minutes until al dente, then drain and rinse under cold water.
- Heat a generous drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the white part of the scallions with the Romano pepper and the pak choi stems for 2 minutes.
- In the meantime, crush or mince the garlic. Cut the lime into six wedges and roughly chop the peanuts.
- Add the mince, the garlic and the ginger paste to the vegetables and stir-fry for 4 - 5 minutes.
- Stir in the black bean paste, the East Asian-style sauce and the soy sauce, along with the pak choi leaves and the scallion greens.
- Squeeze 1 lime wedge per person directly into the pan, then stir-fry for 1 minute.
- Add the noodles and toss well to combine. Season to taste with salt and pepper.
- Serve the stir-fry on deep plates.
- Garnish with the gomashio, the peanuts and the crispy onions, along with the reserved scallion greens.
- Serve with the rest of the lime wedges and some sambal if preferred.
