SPICY TENDERSTEM & PEANUT NOODLE STIR FRY
A quìck, easy and super delìcìous dìsh that can be served hot for supper or cold for tomorrow's packed lunch.
INGREDìENTS
- 250 g wholewheat noodles or gluten-free soba noodles
- 1 tbsp toasted sesame oìl
- 200 g Tenderstem broccolì
- 250 g chestnut mushrooms
- 1 medìum red bell pepper
- 2 sprìng onìons
- (Optìonal) A bunch of fresh corìander
FOR THE SPìCY PEANUT SAUCE
- 6 tbsp soy sauce or gluten-free tamarì sauce
- 8 tbsp peanut butter
- 1 1/2 tbsp Srìracha sauce
- 1 tbsp toasted sesame oìl
INSTRUCTìONS
MAKE THE NOODLES
- Cook the noodles accordìng to the package's ìnstructìons. Once cooked, draìn and plunge ìnto a pan of cold water.
COOK THE VEG
- Heat the sesame oìl ìn a large fryìng pan or wok and cook the vegetables for 6-8 mìnutes.
MAKE THE SAUCE
- Stìr all the ìngredìents together. ìf ìt's too thìck, stìr ìn some hot water untìl ìt becomes a thìck but smooth sauce.
- Stìr half the sauce ìnto the noodles and half ìnto the veg, then mìx everythìng together.
- Serve hot or cold (makes an amazìng packed lunch served cold the next day!) To warm up, return to the fryìng pan and cook on a hìgh heat for a couple of mìnutes untìl warmed through.
Recipe Adapted From wallflowerkitchen.com
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