Delicious, creamy peanut butter noodles with a bunch of fresh, stir fried veggies.
Super easy and quick to make, perfect for a mid week meal or for lunches. It is a great balance between spicy and sweet, easily adjusted to suit your own taste!
Peanut Butter Stirfry Noodles
- Chopping Board
- Chopping Knife
- Frypan or Wok
- Stirring utensil
- Measuring Utensils: a cup, 1/2 cup, 3/2 cup, tbsp and a tsp
- 2 tbsp olive oil
- 1 brown onion (slice into wedges)
- 200 grams rice noodles
- 1 block firm tofu (cut into cubes)
- 1 small red capsicum (cut into slices)
- 1 small yellow capsicum (cut into slices)
- 1 small bunch broccolini (cut into smallish pieces)
- 1 small handful green beans or snow peas
- 1 zucchini (sliced)
- 1/4 small purple cabbage (sliced thinly)
For the peanut sauce
- 1/2 cup natural peanut butter
- 1 tbsp gluten free soy sauce
- 1 tsp siracha
- 1 tsp sesame oil
- 1/2-3/4 cup hot water
- 2 cloves crushed garlic
- 1 tbsp maple syrup
- 1 squeeze fresh lime
- 1 pinch fresh coriander
- Cook your noodles per the instructions on the back of your noodle packet and set aside.
- In a large wok or frypan over medium heat, add a tbsp of olive oil and the crushed garlic. Fry the garlic for about 2 minutes or until it no longer smells raw. Scoop garlic out of the pan and transfer to a small bowl.
- Add the rest of the sauce ingredients to the bowl and stir to combine, you can add more water if your sauce isn't runny enough. Adjust flavours to your taste. Set aside.
- Again in the large saucepan over very high heat, add in another tbsp of olive oil. Add in your onions and fry for about 20 seconds, then add in the rest of your veggies and tofu, frying for about 2 minutes or until slightly charred. Turn off the heat and add your noodles and sauce to the veggies, toss and mix together, making sure the sauce coats everything.
- Garnish with coriander and a squeeze of fresh lime.