Vegan peanut noodle stir-fry

Vegan peanut noodle stir-fry made with rice noodles, peanut butter and broccoli. An Asian-style lunch from the wok that's on the table in less than twenty minutes.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 460 kcal per serving
• Protein: 15 g
• Fat: 20 g
• Carbs: 55 g

Ingredients

• 150g rice noodles
• 250g broccoli
• 1 pepper
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 lime

Method

You’ll need: frying pan · wok · chopping board · knife · mixing bowl · sieve

1. Put the rice noodles in a large bowl, pour over boiling water and leave them to soak, covered, for 5 min until soft.
2. Divide the broccoli into small florets and cut the pepper into wafer-thin long strips.
3. Fry the veg in a hot wok or large frying pan over a high heat for 5 min until it has some colour but is still tender-crisp.
4. Mix the peanut butter with the soy sauce, the juice of half the lime and a little hot water until the sauce is creamy.
5. Drain the noodles, add them to the veg in the pan with the sauce and toss everything well for 1 min.

Good to know

Rice noodles and peanut sauce are an established pairing in Asian cooking. The crunchy veg adds the bite you need and plenty of freshness.

Swaps

Peanut butter → almond butter (if you have a peanut allergy – the texture of the sauce stays exactly the same; contains tree nuts).

Cooking tips

If you cut the broccoli florets very small, they cook much faster in the pan and you don't need to pre-cook them in water.

Storage

In the fridge, rice noodles soak up all the sauce and turn a little sticky. This dish tastes best fresh from the wok.

Allergens

Contains soya and peanuts. Contains gluten (soy sauce) – use tamari for a gluten-free version.

Dairy-free recipes