Recipe: Vegetarian Tenderstem and Peanut Noodles
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This is a really simple mid-week meal that takes advantage of a student staple – noodles! The red chili gives a great kick for those with braver taste buds. Serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes You’ll need: 200g Tenderstem, stems cut in half 2tbsp vegetable oil 1 red pepper, deseeded & 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 What to do:
- 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.
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