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Vegetarian Tenderstem® and Peanut Noodles

  • 4servings
  • 10minutes

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Source: www.tenderstem.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, E, P
MineralsZinc, Copper, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200g Tenderstem, stems cut in half

  2. 2tbsp vegetable oil

  3. 1 red pepper, deseeded & sliced

  4. 1 yellow pepper, deseeded & sliced

  5. 1/2 bunch spring onions, sliced

  6. 1-2 cloves garlic, crushed

  7. 2cm piece root ginger, grated

  8. 1 medium hot red chili

  9. 2 heaped tbsp crunchy peanut butter

  10. 2 tbsp soy sauce

  11. 250g (4 blocks) dried egg noodles, cooked according to the packet instructions

Instructions Jump to Ingredients ↑

  1. This is a really simple mid-week meal thats really popular with kids. If youre cooking for very young children you can leave out the ginger and red chili, but it gives a great kick for those with braver taste buds!

  2. 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.

  3. Add the garlic, chili and ginger and fry for a further 2 minutes.

  4. In a small bowl mix the peanut butter and soy sauce together, then pour into the wok, stirring well to coat everything.

  5. Stir through the cooked noodles and serve immediately.

  6. Back to Recipes

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