15 ml (1 tbsp) sunflower oil
2.5 cm (1 in) fresh root ginger, peeled and grated
2 cloves garlic, crushed
45 ml (3 tbsp) dark soy sauce
225 g (8 oz) peas, thawed if frozen
450 g (1 lb) rice noodles
450 g (1 lb) spinach, stalks removed
30 ml (2 tbsp) smooth peanut butter
30 ml (2 tbsp) tahini
150 ml (1./4 pint) 2/3 cup milk
1 ripe avocado, peeled and stoned
roasted peanuts and peeled, cooked prawns, to garnish
2.5 cm (1 in) fresh root ginger, peeled and grated
2 cloves garlic, crushed
45 ml (3 tbsp) dark soy sauce
225 g (8 oz) peas, thawed if frozen
450 g (1 lb) rice noodles
450 g (1 lb) spinach, stalks removed
30 ml (2 tbsp) smooth peanut butter
30 ml (2 tbsp) tahini
150 ml (1./4 pint) 2/3 cup milk
1 ripe avocado, peeled and stoned
roasted peanuts and peeled, cooked prawns, to garnish
method
1. Heat the wok, then add the oil.
2. When the oil is hot, stir-fry the ginger and garlic for 30 seconds. Add 15 ml (1 tbsp) of the soy sauce and 150 ml (1/4 pint) 2/3 cup boiling water.
3. Add the peas and noodles, then cook for 3 minutes. Stir in the spinach. Remove the vegetables and noodles, drain and keep warm.
4. Stir the peanut butter, remaining soy sauce, tahini and milk together in the wok, and simmer for 1 minute.
5. Add the vegetables and noodles, slice in the avocado and toss together. Serve piled on individual plates. Spoon some sauce over each portion and garnish with roasted peanuts and prawns.
2. When the oil is hot, stir-fry the ginger and garlic for 30 seconds. Add 15 ml (1 tbsp) of the soy sauce and 150 ml (1/4 pint) 2/3 cup boiling water.
3. Add the peas and noodles, then cook for 3 minutes. Stir in the spinach. Remove the vegetables and noodles, drain and keep warm.
4. Stir the peanut butter, remaining soy sauce, tahini and milk together in the wok, and simmer for 1 minute.
5. Add the vegetables and noodles, slice in the avocado and toss together. Serve piled on individual plates. Spoon some sauce over each portion and garnish with roasted peanuts and prawns.
serving amount
serves 4
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