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Recipe: Vegetarian Tenderstem and Peanut Noodles

29th May 2014

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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:

  1. 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.
  2. Add the garlic, chili and ginger and fry for a further 2 minutes.
  3. In a small bowl mix the peanut butter and soy sauce together, then pour into the wok, stirring well to coat everything.
  4. Stir through the cooked noodles and serve immediately.

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