[Originally shared May 4, 2020]
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 2 stalks celery, chopped
- 3 mini sweet peppers, chopped
- 1/4 bok choy, chopped
- 1 tsp sesame paste
- 1 tsp peanut butter
- 1 tsp chili sesame oil
- 1 tsp chili crisp
- 2 tsp soy sauce
- 1.5 cups leftover noodles
Cook ginger, garlic, and vegetables in a nonstick pan over medium heat. Mix together sesame paste, peanut butter, chili sesame oil, chili crisp, and soy sauce together set aside. Add noodles and sesame sauce to the pan with 2 tbsp of water. Toss to combine and heat through. Serve with a little gomasio and extra chili oil.