Ingredients

125 grams crunchy peanut butter

35 ml (2 tbsp plus 1 tsp) tamari

15 ml (1 tbsp) Sambal Oelek chile paste 

30 ml (2 tbsp) Mirin (Asian rice cooking wine)

15 ml (1 tbsp) toasted sesame oil

15 ml (1 tbsp) maple syrup 

45 ml (3 tbsp) warm water 

1 tbsp garlic powder 

8 oz Asian rice noodles 

1/2 bunch scallions

1 bunch Hon Tsai Tai 

1 tsp coconut oil 

Serves 3-4

Instructions

Cook the noodles. 

Combine all of the sauce ingredients in a small bowl and whisk together vigorously until well combined. 

Preheat a skillet, then add the coconut oil. Chop the stems of the Hon Tsai Tai into bite-sized pieces. Chop the flowers off the top, cutting them into bite-sized pieces and reserving for later use. 

Once the skillet is preheated, add the Hon Tsai Tai stems and cook very lightly, until just tender and the stems have retained most of their colour. Only add a small pinch of salt because the peanut sauce is salty.

Once the noodles have been cooked and strained, add the noodles back to the pot and pour in the peanut sauce. Stir to coat evenly. Serve with both the cooked Hon Tsai Tai and the reserved flowers mixed in.