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Vegetarian Tenderstem Broccoli and Peanut Noodles
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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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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.
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