1. Start by preparing the ingredients. Peel the onion and garlic. Cut the onion into thin wedges and finely chop the garlic. Clean/wash the bok choy, drain, and cut into bite-sized pieces. Cut the spring onions into rings, and separate the white rings from the green rings. Set everything aside.

2. Add water and some salt to a large cooking pot and bring the water to a boil. Cook the pasta according to the package instructions while preparing the rest of the dish – my pasta needed about 10 minutes.

3. Heat a large frying pan with some sesame oil. Add the red onion wedges and sauté until soft and glossy, then add the garlic and the white spring onion rings. Sauté as well for a moment. Next, add the minced meat and fry for a few minutes until crumbly and nicely browned – this takes about 3-4 minutes.

4. Reduce the heat slightly, add the drained bok choy and mix with the meat. Add the soy sauce and Hoisin sauce and fry/cook everything for about 4-5 minutes, stirring regularly – you don’t want anything to burn.

5. For the noodle sauce, mix the hot water with peanut butter and soy sauce. If the peanut butter is difficult to mix with the liquid, you can heat the mixture briefly in the microwave. The mixture does not have to be super smooth…

6. When the pasta is »al dente«, drain it in a sieve/colander, then return it to the cooking pot and add the peanut butter mixture. Stir until the pasta is nicely coated with the peanut butter sauce.

7. Divide the pasta and add it to serving bowls. Add the meat/veggies on top and season with Crispy Chili Oil to your liking – be careful, it’s hot! Garnish the dish with the remaining green spring onion rings and some roasted peanuts (optional).