I had a couple of lovely little pak choi/bok choy in my veg box this week and so I decided to make some cold peanut noodle salad. What I like about this is that it makes a nice base for tossing in whatever leftover veg and protein you have kicking around.

There are a million delicious peanut sauce recipes out there, and likely some better than this, but this is what I make because it uses what I have in my pantry. Here is what I did.

I set a pot of noodles to boil. Any long noodles will do, even spaghetti which I used here. In a small bowl, add a teaspoon of tahini, a very generous tablespoon of peanut butter, a tablespoon of soy sauce, teaspoon of gochujang, a teaspoon of sesame oil, and a tablespoon of rice vinegar. Whisk this together and thin it out with about 5 tablespoons of your boiling noodle water. When noodles are done, save a bit of noodle water and add the peanut sauce and mix well.

Chop greens, including stalks. Heat oil in a large frying pan. Add a heaping tablespoon of garlic and ginger paste and then add greens and sauté on medium high for a minute or two. Add a bit of water if it looks like it is burning and then add a splash of soy sauce. Add greens to noodles and reserve noodle water if needed. Add extra soy sauce or gochujang if needed. Toss in whatever leftovers if you want.