Vegetable & Peanut Noodle Stir Fry

By Jen Booker

April 4, 2017

Quick and easy mid week stir fry!

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: Serves 2 as a main dinner or makes 4 lunches


250g wholewheat noodles

1 tbsp toasted sesame oil

200g Tenderstem broccoli

250g chestnut mushrooms

1 medium red bell pepper

2 spring onions

Some fresh coriander

For the spicy peanut sauce

6 tbsp soy sauce

8 tbsp peanut butter

1½ tbsp Sriracha sauce

1 tbsp toasted sesame oil


Make the noodles

1Cook the noodles according to the package's instructions. Once cooked, drain and plunge into a pan of cold water.

Cook the veg

1Slice all the veg

2Heat the sesame oil in a large frying pan or wok and cook the vegetables for 6-8 minutes.

Make the sauce

1Stir all the ingredients together. If it's too thick, stir in some hot water until it becomes a thick but smooth sauce.

2Stir half the sauce into the noodles and half into the veg, then mix everything together.

3Serve hot or cold (makes an amazing packed lunch served cold the next day!) To warm up, return to the frying pan and cook on a high heat for a couple of minutes until warmed through.


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