Ingredients
Method
1.In a wok on high heat, whisk water, peanut butter, soy, sugar, vinegar, oil, ginger, garlic, chilli and cornflour until smooth. Bring to the boil, then cook for 2 minutes, stirring constantly. Set aside.
2.Cook noodles following packet instructions, then drain. In a bowl, mix with peanut mixture and carrots.
3.In a saucepan, blanch sugar snaps for 30 seconds. Add bok choy and cook for a further 30Â seconds. Drain well.
4.Divide greens between serving plates, then top with noodles to serve.
Meat-lovers can add sliced stir-fried chicken, beef or pork, or roast duck to this dish.
Note
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