I have been making this recipe so long, I have no idea where it originated and it varies, dependent on what vegetables I have in the fridge, so here is tonight's version.
1 onion chopped
2 spring onions chopped
1 tbsp rapeseed oil
1 tbsp root ginger chopped
6-8 chestnut mushrooms chopped
3 small carrots chopped
3 heads of bok choi
80 g bag of kale
1 garlic clove crushed
100 g crunchy peanut butter
2-3 tbsp chilli sauce (or to taste I am a fire-eater)
1 tbsp soy sauce or tamari (or coconut aminos in my case being allergic to soya)
2 tsp sesame oil
2-3 red chillies chopped
Serves 2-4 depending on how hungry you are
Fry the onion, spring onions, mushrooms, carrots and ginger in the rapeseed oil for 10-15 mins until the vegetables have softened.
In the meantime blend the peanut butter, chilli sauce, soy sauce or tamari with approx 220 ml of water with a stick blender. The sauce does look a little thin but it thickens when you heat it up. Cook the noodles according to the packet instructions
Add the bok choi to the pan and cook for 5 mins until wilted, then add the kale and cook a further 1-2 mins.
Add the peanut sauce and sesame oil, cook for 2-3 mins to heat through and the sauce thickens up, at which stage you can add the chillies to the pan or serve them on the side.
Serve with the noodles and enjoy.