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Vegetarian Tenderstem Broccoli and Peanut Noodles

Vegetarian Tenderstem Broccoli and Peanut Noodles

Brought to you by: Tenderstem
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.
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  • 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


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.

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