SPICY TENDERSTEM & PEANUT NOODLE STIR FRY
I was inspired to create this comforting recipe after Tenderstem challenged me to take their cooking personality quiz to find out what sort of foodie I am. It was, of course, no surprise that I got “the comforter” personality.
This means that food is my comfort and whenever I’m feeling down, it’s what cheers me up. Yep, that sounds about right. But whether I’m feeling down or not, this Spicy Peanut & Tenderstem Noodle Stir Fry is always a winner… Scroll down for the recipe.
SPICY TENDERSTEM & PEANUT NOODLE STIR FRY
CUISINE: ASIAN SERVINGS:
4
CALORIES: 420 KCAL
A quick, easy and super delicious dish that can be served hot for supper or cold for tomorrow's packed lunch.
INGREDIENTS
250 g wholewheat noodles or gluten-free soba noodles
1 tbsp toasted sesame oil
200 g Tenderstem broccoli
250 g chestnut mushrooms
1 medium red bell pepper
2 spring onions
(Optional) A bunch of fresh coriander
FOR THE SPICY PEANUT SAUCE
6 tbsp soy sauce or gluten-free tamari sauce
8 tbsp peanut butter
1 1/2 tbsp Sriracha sauce
1 tbsp toasted sesame oil
INSTRUCTIONS
MAKE THE NOODLES
Cook the noodles according to the package's instructions. Once cooked, drain and plunge into a pan of cold water.
COOK THE VEG
Heat the sesame oil in a large frying pan or wok and cook the vegetables for 6-8 minutes.
MAKE THE SAUCE
Stir all the ingredients together. If it's too thick, stir in some hot water until it becomes a thick but smooth sauce.
Stir half the sauce into the noodles and half into the veg, then mix everything together.
Serve 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.