Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Vegetarian Tenderstem Broccoli and…
Vegetarian Tenderstem Broccoli and Peanut Noodles

Vegetarian Tenderstem Broccoli and Peanut Noodles

Brought to you by: Tenderstem
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This is a really simple mid-week meal that's really popular with kids. If you're cooking for very young children you can leave out the ginger and red chilli, but it gives a great kick for those with braver tastes! Looking for more vegetarian recipes? Look no further.
Share recipe

Ingredients

  • 200g Tenderstem Broccoli, stems cut in half
  • 2 tbsp vegetable oil
  • 1 red pepper , deseeded and sliced
  • ½ bunch spring onions , sliced
  • 2 garlic cloves , crushed
  • 2 cm root ginger , grated
  • 1 medium hot red chilli , optional
  • 2 tbsp crunchy peanut butter , heaped
  • 2 tbsp soy sauce
  • 250g dried egg noodles, cooked according to pack instructions

Method

Step 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.

Step 2

Add the garlic, chilli 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.

Step 3

Stir through the cooked noodles and serve immediately.

Shop the ingredients

You might like

    The reviews are in: