• Vegetable And Peanut Stir Fry With Noodles
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Vegetable And Peanut Stir Fry With Noodles

Vegetable And Peanut Stir Fry With Noodles

  1. 1 tbsp Sweet Chilli Sauce
  2. 1 tbsp Soy Sauce - PANTRY ITEM
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 0 tbsp Rice Vinegar - PANTRY ITEM
  5. 1 Each Red Capsicum
  6. 1 tbsp Peanuts
  7. 1 Each Peanut Butter
  8. 1 tbsp Hoisin Sauce
  9. 50 g Egg Noodles
  10. 0 Cooking Oil - PANTRY ITEM
  11. 1 Each Carrots
  12. 40 g Broccoli
  13. 40 g Beans
  14. 0 Each Zucchini
  1. 1 tbsp Sweet Chilli Sauce
  2. 1 tbsp Soy Sauce - PANTRY ITEM
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 1 tbsp Rice Vinegar - PANTRY ITEM
  5. 1 Each Red Capsicum
  6. 2 tbsp Peanuts
  7. 1 Each Peanut Butter
  8. 1 tbsp Hoisin Sauce
  9. 100 g Egg Noodles
  10. 0 Cooking Oil - PANTRY ITEM
  11. 1 Each Carrots
  12. 80 g Broccoli
  13. 80 g Beans
  14. 1 Each Zucchini
  1. 2 tbsp Sweet Chilli Sauce
  2. 2 tbsp Soy Sauce - PANTRY ITEM
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 1 tbsp Rice Vinegar - PANTRY ITEM
  5. 2 Each Red Capsicum
  6. 3 tbsp Peanuts
  7. 2 Each Peanut Butter
  8. 2 tbsp Hoisin Sauce
  9. 150 g Egg Noodles
  10. 0 Cooking Oil - PANTRY ITEM
  11. 2 Each Carrots
  12. 120 g Broccoli
  13. 120 g Beans
  14. 1 Each Zucchini
  1. 2 tbsp Sweet Chilli Sauce
  2. 2 tbsp Soy Sauce - PANTRY ITEM
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 1 tbsp Rice Vinegar - PANTRY ITEM
  5. 2 Each Red Capsicum
  6. 4 tbsp Peanuts
  7. 2 Each Peanut Butter
  8. 2 tbsp Hoisin Sauce
  9. 200 g Egg Noodles
  10. 0 Cooking Oil - PANTRY ITEM
  11. 2 Each Carrots
  12. 160 g Broccoli
  13. 160 g Beans
  14. 1 Each Zucchini
  1. 3 tbsp Sweet Chilli Sauce
  2. 3 tbsp Soy Sauce - PANTRY ITEM
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 2 tbsp Rice Vinegar - PANTRY ITEM
  5. 3 Each Red Capsicum
  6. 6 tbsp Peanuts
  7. 3 Each Peanut Butter
  8. 3 tbsp Hoisin Sauce
  9. 300 g Egg Noodles
  10. 0 Cooking Oil - PANTRY ITEM
  11. 3 Each Carrots
  12. 240 g Broccoli
  13. 240 g Beans
  14. 2 Each Zucchini

Prep:

  1. Wash broccoli and trim into florets.
  2. Wash and slice red capsicum, carrot, zucchini, and beans into similar-sized pieces.
  3. Pop a pan of water on to boil.

Method:

  1. In a small bowl, whisk together soy sauce, peanut butter, hoisin sauce, sweet chilli sauce, rice vinegar, and water (0. 5 tbsp/p) until smooth.
  2. Pour the prepared sauce over the vegetables. Stir well to coat and cook for 1-2 minutes until the sauce thickens slightly. Add roasted peanuts and mix to combine.
  3. Boil noodles for 5-6 minutes until tender. Drain, drizzle with a little oil and cover to keep warm.
  4. Add cooked noodles to the wok. Toss gently to coat with the sauce and vegetables. Serve immediately, dividing the stir fry among plates or bowls.
  5. Heat vegetable oil (0. 5 tbsp/p) in a large wok or skillet over medium-high heat. Add carrot and broccoli. Stir-fry for 3-4 minutes. Add red capsicum, zucchini, and beans. Stir-fry for another 3-4 minutes until vegetables are tender-crisp.
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