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Spicy Tenderstem & Peanut Noodle Stir Fry Serve 4

Written By Nuno Jesus on segunda-feira, 2 de janeiro de 2017 | 07:08



SPICY TENDERSTEM & PEANUT NOODLE STIR FRY


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
For me, comfort food usually involves something warm, spicy and full of carbs. Today’s recipe definitely ticks those boxes.
And assuming I’m the one doing the cooking, which is nearly always the case, then it needs to be quick and simple. This veggie noodle stir fry ticks that box too.
I have been making something similar for a long time now. Spicy peanut stir fries are nothing new but this version is so simple that it will give you an excuse to make it more often!
I made mine with peppers, mushrooms and Tenderstem broccoli for a variety of flavours, textures and nutrition.
This dish is:
  • Vegetarian & vegan
  • Dairy-free
  • Eggless
  • Easy to make gluten-free (just use gluten-free noodles and tamari sauce
Spicy Tenderstem & Peanut Noodle Stir Fry
SPICY TENDERSTEM & PEANUT NOODLE STIR FRY

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A quick, easy and super delicious dish that can be served hot for supper or cold for tomorrow's packed lunch.
Cuisine: Asian
Serves: 4
INGREDIENTS
  • 250g wholewheat noodles (or gluten-free soba noodles)
  • 1 tbsp toasted sesame oil
  • 200g Tenderstem broccoli
  • 250g chestnut mushrooms
  • 1 medium red bell pepper
  • (Optional) 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
  • 1½ tbsp Sriracha sauce
  • 1 tbsp toasted sesame oil
INSTRUCTIONS

Make the noodles
  1. Cook the noodles according to the package's instructions. Once cooked, drain and plunge into a pan of cold water.
Cook the veg
  1. Heat the sesame oil in a large frying pan or wok and cook the vegetables for 6-8 minutes.
Make the sauce
  1. Stir all the ingredients together. If it's too thick, stir in some hot water until it becomes a thick but smooth sauce.
  2. Stir half the sauce into the noodles and half into the veg, then mix everything together.
  3. 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.
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