• 25minutes
  • 289calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB1, B2, B3, B6, H, D, E
MineralsSelenium, Natrium, Iodine, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb Chinese wheat noodles

  2. 1 tablespoon kosher salt

  3. 12 baby bok choy , halved (Shanghai Tips)

  4. 2 cups vegetable broth (see Asian Vegetable Broth )

  5. 1 tablespoon cornstarch

  6. 1/2 cup peanut butter , natural

  7. 2 tablespoons olive oil

  8. 2 tablespoons soy sauce

  9. 3 drops fish sauce

  10. 1 teaspoon dark sesame oil

  11. 1 -2 teaspoon mild curry powder (I used Singapore blend by Penzy's Spices)

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, combine olive oil, peanut butter, soy sauce and fish sauce over low heat. Blend cornstarch into the broth and slowly pour into saucepan, whisking constantly until smooth. Add curry powder to taste. Add sesame oil just before combining sauce with noodles.

  2. Cook the noodles according to package instructions with kosher salt added to water. In last few minutes of cooking, add shanghai tips. Drain noodles and mix with sesame peanut sauce. Serve immediately.


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