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
- 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.
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