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G/F Jasper Bldg. 193 Wilson St., Bgy Sta Lucia, San Juan, 1502 Metro Manila
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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