Spicy Tenderstem & Peanut Noodle Stir Fry

• Produce

  • 250 g Chestnut mushrooms
  • 1 Red bell pepper, medium
  • 200 g Tenderstem broccoli

• Condiments

  • 8 tbsp Peanut butter
  • 6 tbsp Soy sauce
  • 1 1/2 tbsp Sriracha sauce

• Pasta & Grains

  • 250 g Wholewheat noodles

• Oils & Vinegars

  • 2 tbsp Sesame oil, toasted

• Other

  • (Optional A bunch of fresh coriander

Found on wallflowerkitchen.com

Description

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
• 6 tbsp soy sauce (or gluten-free tamari sauce)
• 8 tbsp peanut butter
• 1½ tbsp Sriracha sauce
• 1 tbsp toasted sesame oil

Directions

• Cook the noodles according to the packages instructions. Once cooked, drain and plunge into a pan of cold water.
• Heat the sesame oil in a large frying pan or wok and cook the vegetables for 6-8 minutes.
• Stir all the ingredients together. If its 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.