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Vegetarian noodle stir-fry with crunchy peanuts served in a bowl

Noodle stir-fry with crunchy peanuts

A star rating of 4.1 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

Need a speedy supper to feed the kids? This vegetarian noodle stir-fry with peanuts is ideal. You can always leave out the chilli sauce if it's too hot

  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal371
fat19g
saturates3g
carbs32g
sugars5g
fibre4g
protein16g
salt1.5g
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Ingredients

  • 2 tbsp crunchy peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp roasted unsalted peanuts , chopped, plus extra to serve
  • 300g pack ready to eat egg noodles
  • 1 tbsp oil
  • 2 eggs , lightly beaten
  • 300g pack stir-fry vegetables
  • sweet chilli sauce , to serve (optional)

Method

  • STEP 1

    Mix the peanut butter with the soy sauce and 50ml water, then add the peanuts. Put the noodles in a bowl and cover them with boiling water. Stir them gently so they separate, then drain.

  • STEP 2

    Heat ½ tbsp oil in a wok or large frying pan, and pour in the egg. Leave the egg to set, then chop it up with your spatula and tip it onto a plate. Heat the remaining oil in the wok. Stir-fry the veg until starting to wilt, then add the noodles and keep cooking. Return the egg to the wok, then spoon in the peanut mixture and toss. Divide between bowls, then sprinkle over more peanuts. Serve with sweet chilli sauce, if you like.

Recipe from Good Food magazine, February 2018

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Overall rating

A star rating of 4.1 out of 5.19 ratings
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