SESAME GINGER NOODLES
180 g rice noodles
3 bok choy [baby]
spring onions
sesame seeds
2 cloves garlic
2 tablespoons ginger
2 tablespoons maple syrup
1 teaspoon sesame oil
2 tablespoons soy sauce
1 teaspoon crushed red chilies
_ wash bok choy and chop into quarters
[if you can’t get small ones take the larger ones and cut them into 8 pieces]
_ finely mince ginger and garlic [I like to grate it]
_ combine ginger, garlic, soy sauce, maple syrup, sesame oil and chilies in a small bowl
[amount of chilies depends a little on how hot your chilies are and how spicy you like it]
_ transfer sauce to a saucepan and slowly bring to a soft boil _ simmer for about 2 to 3 minutes
_ add bok choy and mix well
_ bring a pot with water to a boil and cook the noodles until soft
[have a look what it says on the package - usually between 3 and 5 minutes]
_ once the bok choy starts to soften [but still has a little crunch] drain the noodles and add to the sauce
_ transfer to a bowl and sprinkle with sesame seeds and sliced spring onions
SESAM INGWER NUDELN
180 g Reisnudeln
3 Pak Choi [klein]
Frühlingszwiebel
Sesam
2 Zehen Knoblauch
2 Esslöffel Ingwer
2 Esslöffel Ahornsirup
1 Teelöffel Sesamöl
2 Esslöffel Soyasauce
1 Teelöffel Chiliflocken
