SPICY TENDERSTEM & PEANUT NOODLE STIR FRY

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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
  • Metric - US


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.

Source: http://wallflowerkitchen.com/spicy-tenderstem-peanut-noodle-stir-fry/


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