Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
For the sauce
- 1teaspoons ginger, peeled and grated
- 4 cloves garlic, peeled and minced
- 4tablespoons peanut butter, smooth
- 2tablespoons soy sauce, reduced salt
- 1 medium lime, juiced
- 1teaspoons toasted sesame oil
- 300grams wholewheat noodles
- 2teaspoons canola oil
- 400grams plant based 'chicken'
- 1 medium red chilli, sliced
- 300grams mixed stir-fry vegetables
- 2 large spring onions, sliced, green tips reserved
- 30grams peanuts, salted, chopped
Description
Quick and zingy peanut sauce makes this plant-based stir fry better than takeaway.
Method
Step 1 of 5
Cook the noodles according to pack instructions, drain and set aside.
Step 2 of 5
Whisk together the ingredients for the sauce in a bowl with a tablespoon or two of water to loosen and set aside.
Step 3 of 5
Place a wok on medium high heat and add the oil. Cook the plant based chicken for 3-4 minutes, then add the chilli, stir-fry mix and spring onions and cook for 1 minute.
Step 4 of 5
Add the noodles back into the wok and cook for 1 minute to heat through then stir in the peanut sauce and cook for 1 more minute, tossing to coat everything well.
Step 5 of 5
Divide the mix between 4 bowls and top with sliced spring onions and crushed peanuts to serve.
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