* 2 cloves of garlic * 2cm piece of fresh ginger * 3 spring onions * 1 red bell pepper * 3 heads of pak choi * 2 tbsp coconut oil
**To Serve**
* sesame seeds
###Instructions
**For the sauce**
1. In a ramekin combine the peanut butter, soy sauce, coconut milk, sriracha, maple syrup, and juice from the lime. Stir until you have a velvety sauce
**For the noodles**
1. Cook the noodles as per instructions on the packet. Set to one side
**Prepare the vegetables**
1. Peel and finely chop the garlic 1. Peel the ginger and slice in matchsticks 1. Trim the spring onions and finely slice 1. Slice the red pepper and cut the pak choy in half lengthwise
**Time to stir fry**
1. In a large pan over medium to low heat, add the oil. Once hot, gently fry the garlic and ginger for a couple of minutes taking care not to burn it. Increase the heat, add the spring onions and red pepper and cook for another minute. Tip in the cooked noodles and pak choy into the pan then stir through the sauce. Allow the sauce to bubble
**Plate up and serve**
1. Divide the noodles into two bowls, top each bowl with a sprinkle of sesame seeds
1 Comment
###Ingredients
**Sauce**
* 50g peanut butter
* 4 tbsp soy sauce
* 3 tbsp coconut milk
* 2 tbsp Sriracha
* 1 tbsp maple syrup
* 1 lime
**Noodles**
* 2 portions of wide rice noodles
**Vegetables**
* 2 cloves of garlic
* 2cm piece of fresh ginger
* 3 spring onions
* 1 red bell pepper
* 3 heads of pak choi
* 2 tbsp coconut oil
**To Serve**
* sesame seeds
###Instructions
**For the sauce**
1. In a ramekin combine the peanut butter, soy sauce, coconut milk, sriracha, maple syrup, and juice from the lime. Stir until you have a velvety sauce
**For the noodles**
1. Cook the noodles as per instructions on the packet. Set to one side
**Prepare the vegetables**
1. Peel and finely chop the garlic
1. Peel the ginger and slice in matchsticks
1. Trim the spring onions and finely slice
1. Slice the red pepper and cut the pak choy in half lengthwise
**Time to stir fry**
1. In a large pan over medium to low heat, add the oil. Once hot, gently fry the garlic and ginger for a couple of minutes taking care not to burn it. Increase the heat, add the spring onions and red pepper and cook for another minute. Tip in the cooked noodles and pak choy into the pan then stir through the sauce. Allow the sauce to bubble
**Plate up and serve**
1. Divide the noodles into two bowls, top each bowl with a sprinkle of sesame seeds
[Source](https://www.bosh.tv/recipes/peanuty-coconut-noodles)