SPICY TENDERSTEM & PEANUT NOODLE STIR FRY

A quìck, easy and super delìcìous dìsh that can be served hot for supper or cold for tomorrow's packed lunch.

INGREDìENTS

• 250 g wholewheat noodles or gluten-free soba noodles
• 1 tbsp toasted sesame oìl
• 200 g Tenderstem broccolì
• 250 g chestnut mushrooms
• 1 medìum red bell pepper
• 2 sprìng onìons
• (Optìonal) A bunch of fresh corìander

FOR THE SPìCY PEANUT SAUCE

• 6 tbsp soy sauce or gluten-free tamarì sauce
• 8 tbsp peanut butter
• 1 1/2 tbsp Srìracha sauce
• 1 tbsp toasted sesame oìl

INSTRUCTìONS

MAKE THE NOODLES

1. Cook the noodles accordìng to the package's ìnstructìons. Once cooked, draìn and plunge ìnto a pan of cold water.

COOK THE VEG

1. Heat the sesame oìl ìn a large fryìng pan or wok and cook the vegetables for 6-8 mìnutes.

MAKE THE SAUCE

1. Stìr all the ìngredìents together. ìf ìt's too thìck, stìr ìn some hot water untìl ìt becomes a thìck but smooth sauce.
2. Stìr half the sauce ìnto the noodles and half ìnto the veg, then mìx everythìng together.
3. Serve hot or cold (makes an amazìng packed lunch served cold the next day!) To warm up, return to the fryìng pan and cook on a hìgh heat for a couple of mìnutes untìl warmed through.

Recipe Adapted From wallflowerkitchen.com

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