Quick & Easy Vegan Thai Noodle Stir-Fry
Whip up a vibrant and healthy veggie noodle stir-fry bursting with fresh flavours. This quick and easy dish is packed with nutrients and perfect for a light yet satisfying meal. Enjoy the zesty lime and the satisfying crunch of peanuts!
Ingredients
tenderstem broccoli150 g
green beans150 g
garlic3 whole
lime0.8 whole
egg noodle nests187 g
ketjap manis37.5 tbsp
coleslaw mixes180 g
red thai style paste75 g
salted peanuts40 g
black pepper1 pinch
soy sauce1.7 tbsp
peanut butter3 tbsp
sugar1.5 tsp
salt4 pinch
extra virgin olive oil1 tbsp
boiling water150 ml
Instructions
Chef's Tips
For extra flavour, add a splash of sesame oil to the stir-fry at the end.
Prepare the Vegetables
Halve the broccoli stems lengthwise, then cut into thirds. Trim the green beans and cut into thirds. Mince the garlic. Halve the lime.
Cook the Noodles and Vegetables
Bring a large saucepan of water to a boil with the salt. Add the noodles, green beans, and broccoli. Cook for 4 minutes, until tender.
Make the Peanut Sauce
While the noodles cook, boil the kettle. Pour the boiled water into a measuring jug. Add the ketjap manis, soy sauce, peanut butter, and sugar. Stir well.
Stir-Fry the Vegetables
Heat the oil in a large frying pan over medium-high heat. Add the coleslaw mix and cook, stirring frequently, until slightly softened, about 3 minutes.
Add the Curry Paste
Stir in the red Thai style curry paste and the minced garlic. Cook for 1 minute.
Combine and Simmer
Add the peanut sauce to the pan and stir well to combine. Drain the noodles and vegetables, then add them to the pan. Bring to a simmer and cook for 1-2 minutes, until slightly thickened.
Garnish
Finely chop the peanuts and sprinkle over the dish.
Serve
Stir in the lime juice and season with black pepper.
