Spicy Peanut Noodle Stir Fry
This quick, easy, and super delicious vegan stir fry features wholewheat noodles coated in a spicy peanut butter sauce, complemented by vibrant peppers and tenderstem broccoli. It’s a healthy and satisfying meal that can be enjoyed hot for dinner or cold for a packed lunch the next day.
Instructions
- 1
Cook the wholewheat noodles (250 g) according to package instructions. Once cooked, drain and plunge into a pan of cold water.
- 2
Heat the toasted sesame oil (1 tbsp) in a large frying pan or wok. Add the tenderstem broccoli (200 g), chestnut mushrooms (250 g), and red bell pepper (1 medium). Cook for [6-8 minutes].
- 3
Combine the soy sauce (6 tbsp), peanut butter (8 tbsp), sriracha (1.5 tbsp), and toasted sesame oil (1 tbsp) in a bowl. Stir well. If too thick, stir in some [hot water] until a thick but smooth sauce forms.
- 4
Stir half of the sauce into the noodles and the other half into the cooked vegetables. Mix everything together.
- 5
Serve hot or cold, garnished with fresh coriander (1 bunch) if desired. To reheat, return to the frying pan and cook on high heat for a couple of minutes until warmed through.
Nutrition Facts
Per portion