Vegan Peanut Sesame Noodle Stir-Fry

🥘 Ingredients

• black pepper
  1 tsp
• bok choy and napa cabbage
  8 oz
• cilantro
  ½ ounc
• coconut milk
  2 unit
• cooking oil
  1 tsp
• hoisin sauce
  4 tbsp
• korean chili flakes
  2 tsp
• mini cucumber
  2 unit
• peanut butter
  2 unit
• ramen noodles
  12 oz
• rice wine vinegar
  3.333 tbsp
• salt
  1 tsp
• scallions
  4 unit
• sesame seeds
  2 tbsp
• shredded carrots
  8 oz
• soy sauce
  4 tbsp
• sugar
  1 tsp

🍳 Cookware

• medium pot
• small bowl

1. 

   1

    Bring a medium pot of salted water to a boil. Wash and dry produce. Halve mini cucumber lengthwise; thinly slice crosswise into half-moons. Trim scallions . Cut scallion whites crosswise into 1-inch pieces; thinly slice greens. Roughly chop cilantro .

   mini cucumber: 2 unit, scallions: 4 unit, cilantro: ½ ounc
2. 

   2

    In a small bowl , combine cucumber, rice wine vinegar , half the sesame seeds (you'll use the rest later), ½ tsp sugar (1 tsp for 4 servings), ½ tsp salt (1 tsp for 4), and as many korean chili flakes as you like. Set aside to pickle.

   rice wine vinegar: 3.333 tbsp, sesame seeds: 2 tbsp, sugar: 1 tsp, salt: 1 tsp, korean chili flakes: 2 tsp
3. 

   3

    Once water is boiling, add ramen noodles to pot. Cook, stirring occasionally, until tender, at 1-2 minutes. ⏱️ 2 minutes Drain and thoroughly rinse under cold water until cooled, ⏱️ 30 seconds . Toss with a drizzle of cooking oil ; set aside.

   ramen noodles: 12 oz, cooking oil: 1 tsp
4. 

   4

    Heat a drizzle of oil in pot used for noodles over medium-high heat. Add bok choy and napa cabbage , shredded carrots , and scallion whites; season with ¼ tsp salt (½ tsp for 4 servings) and a pinch of black pepper . Cook, stirring occasionally, until browned and tender, ⏱️ 4 minutes . Reduce heat to medium low.

   bok choy and napa cabbage: 8 oz, shredded carrots: 8 oz, black pepper: 1 tsp
5. 

   5

    Thoroughly shake coconut milk in container before opening. Add hoisin sauce , soy sauce , peanut butter , and half the coconut milk (you'll use the rest in the next step) to pot with veggies; stir to combine. Bring to a boil, then reduce heat to medium low. Cook until sauce is slightly thickened, 1-2 minutes. ⏱️ 2 minutes

   coconut milk: 2 unit, hoisin sauce: 4 tbsp, soy sauce: 4 tbsp, peanut butter: 2 unit
6. 

   6

    Add drained noodles to pot; toss to combine. If needed, pour in remaining coconut milk a splash at a time until everything is thoroughly coated in sauce. Remove pot from heat; stir in half the cucumber pickling liquid. Taste and season with salt and pepper if needed.
7. 

   7

    Divide stir-fry between bowls and arrange pickled cucumber (draining first) alongside. Top with scallion greens, cilantro, remaining sesame seeds, and as many remaining chili flakes as you like. Serve.