Method
Prep the Veg
* Halve the bell pepper and discard the core and seeds. Slice into thin strips.
* Peel and grate the ginger.
* Roughly chop the mushrooms.
* Halve the chilli lengthways, deseed, then finely chop.
* Trim the pak choi, halve lengthways, then thinly slice widthways.
Make the Sauce
* Zest the whole lime, juice one-half and cut the other half into wedges.
* In a small bowl, mix together the soy sauce, peanut butter, ginger, lime zest, half the chilli (use less if you don't like spice) and the ketjap manis.
* Gradually mix in 50ml water (per 2P) and the lime juice until smooth.
Cook the Veg
* Place a large pan over high heat with a drizzle of oil.
* Once hot, fry the bell pepper and mushrooms until softened, 5-6 mins.
* Meanwhile, crush the peanuts in the unopened sachet with the back of a pot.
Soften the Pak Choi
* Add the pak choi to the pan.
* Fry until softened, 2-3 mins. Season with pepper.
Sauce it Up
* Add the peanut sauce to the pan.
* Toss to coat everything in the sauce,
* Add the noodles and use a fork to gently separate.
* Stir-fry for 2-3 mins. Add a splash of water if it looks too dry.
Finish and Serve
* Share the peanut and lime noodles between bowls.
* Garnish with peanuts and a lime wedge.
* Sprinkle over as much of the remaining chilli as you like.
Enjoy!
