Peanut-Tastic Pak Choi Noodle Salad

• In a small bowl, combine the miso paste* with the reserved water and then set aside.
• Quarter the pak choi lengthways.

*Take care, this ingredient is salty! Use as preferred.

• Heat a drizzle of sunflower oil in a frying pan over high heat and fry the pak choi for 2 - 3 minutes per side, then deglaze with the soy sauce.
• Meanwhile, grate the carrot.
• Cut the Romano pepper into strips and finely chop the scallions.

• In a large salad bowl, combine the noodles with the Romano pepper, the carrot, the red cabbage, the scallions, the edamame beans, the extra virgin olive oil and the sesame seeds.
• Roughly chop the peanuts.
• Cut the lime into 6 wedges.

• Squeeze 1 lime wedge per person directly into the miso.
• Add the peanut butter, the honey and some soy sauce as preferred.
• Mix well so as to make a smooth dressing.
• Transfer to the salad bowl and toss well to combine.