Vegetarian peanut noodles
Preparation time: 10 minutes
Cooking time: 10 minutes
200g (7oz) Tenderstem, stems cut in half
2 tbsp vegetable oil
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded & sliced
½ bunch spring onions, sliced
1-2 cloves garlic, crushed
2cm piece root ginger, grated (optional)
1 medium hot red chili (optional)
2 heaped tbsp crunchy peanut butter
2 tbsp soy sauce
250g (4 blocks) dried egg noodles, cooked according to the packet instructions
- In a wok or large frying pan heat the oil until hot. Stir fry the Tenderstem, red and yellow peppers and spring onions over a high heat for about 3 minutes, or until they are starting to soften a little.
- Add the garlic, chili and ginger and fry for a further 2 minutes.
- In a small bowl mix the peanut butter and soy sauce together, then pour into the wok, stirring well to coat everything.
- Stir through the cooked noodles and serve immediately.
Recipe and image courtesy of www.tenderstem.co.uk