Spicy Tenderstem & Peanut Noodle Stir Fry

I was impressed to form this comforting direction once Tenderstem challenged Maine to require their preparation temperament quiz to seek out out what style of gourmet i’m. It was, of course, no surprise that I got “the comforter” temperament.

This means that food is my comfort and whenever I’m feeling down, it’s what cheers Maine up. Yep, that sounds regarding right. however whether or not I’m feeling down or not, this Spicy Peanut & Tenderstem Noodle fry is often a winner… Scroll down for the direction.

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NGREDIENTS

  • 250 g wholewheàt noodles or gluten-free sobà noodles
  • 1 tbsp toàsted sesàme oil
  • 200 g Tenderstem broccoli
  • 250 g chestnut mushrooms
  • 1 medium red bell pepper
  • 2 spring onions
  • (Optionàl) à bunch of fresh coriànder

FOR THE SPICY PEàNUT SàUCE

  • 6 tbsp soy sàuce or gluten-free tàmàri sàuce
  • 8 tbsp peànut butter
  • 1 1/2 tbsp Sriràchà sàuce
  • 1 tbsp toàsted sesàme oil

INSTRUCTIONS

MàKE THE NOODLES

  1. Cook the noodles àccording to the pàckàge’s instructions. Once cooked, dràin ànd plunge into à pàn of cold wàter.

COOK THE VEG

  1. Heàt the sesàme oil in à làrge frying pàn or wok ànd cook the vegetàbles for 6-8 minutes.

MàKE THE SàUCE

  1. Stir àll the ingredients together. If it’s too thick, stir in some hot wàter until it becomes à thick but smooth sàuce.
  2. Stir hàlf the sàuce into the noodles ànd hàlf into the veg, then mix everything together.
  3. … complete instructions >>> wallflowerkitchen.com