Vegan Peanut Sesame Noodle Stir-Fry

🥘 Ingredients

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

🍳 Cookware

• medium pot
• small bowl

1. 

   1

   ramen noodles shredded carrots rice wine vinegar soy sauce bok choy and napa cabbage korean chili flakes mini cucumber sesame seeds coconut milk peanut butter scallions hoisin sauce cilantro cooking oil salt black pepper sugar

   ramen noodles: 2 packs, shredded carrots: 2 c, rice wine vinegar: 2 tbsp, soy sauce: 2 tbsp, bok choy and napa cabbage: 4 c, korean chili flakes: 1 tsp, mini cucumber: 1 unit, sesame seeds: 1 tbsp, coconut milk: 1 can, peanut butter: 3 tbsp, scallions: 2 unit, hoisin sauce: 2 tbsp, cilantro: ½ cup, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, sugar: 1 tsp
2. 

   2

   Wash and dry all produce. Bring a medium pot of salted water to a boil. Halve mini cucumber lengthwise and thinly slice crosswise into half-moons. Trim scallions; cut whites crosswise into 1-inch pieces and thinly slice greens. Roughly chop cilantro.
3. 

   3

   In a small bowl , combine cucumber, rice wine vinegar, half the sesame seeds, sugar, salt, and as many korean chili flakes as you like. Set aside to pickle.
4. 

   4

   Once water is boiling, add ramen noodles to pot. Cook, stirring occasionally, until tender ⏱️ 2 minutes . Drain and thoroughly rinse under cold water until cooled ⏱️ 30 seconds . Toss with a drizzle of cooking oil; set aside.
5. 

   5

   Heat a drizzle of cooking oil in pot used for noodles over medium-high heat. Add bok choy and napa cabbage, shredded carrots, and scallion whites; season with salt and a pinch of black pepper. Cook, stirring occasionally, until browned and tender ⏱️ 4 minutes . Reduce heat to medium.
6. 

   6

   Thoroughly shake coconut milk in container before opening. Add hoisin sauce, soy sauce, peanut butter, and half the coconut milk to pot with veggies; stir to combine. Bring to a boil, then reduce heat to medium-low. Cook until sauce is slightly thickened ⏱️ 2 minutes .
7. 

   7

   Add drained noodles to pot; toss to combine. If needed, stir 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.
8. 8

   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.