Lukewarm noodle salad with bok choy

Place the noodles in the stock and let them roll according to the instructions on the package. Drain and rinse the noodles under cold water. Drain well in a colander.

Use the small leaves of the bok choy and cut into broad strips. Wash and dry them.

Cut the noodles with scissors into coarse pieces and mix them with the spring onion, red pepper and bok choy.

Fry the garlic at a low setting in the oil until it starts to smell. Add the ginger syrup, ketjapmarinadeen vinegar and stir.

Pour the warm dressing over the noodle salad and mix everything well.